Eggs Benedict - Paleo and Whole30 | PrimalGourmet

Updated at: Thu, 17 Aug 2023 13:16:02 GMT

Step 1

For the Sweet Potato Hash Browns: Peel sweet potato and grate using the large blades of a box grater. Place grated sweet potato in a cheese cloth or nut milk bag and squeeze out as much liquid as humanly possible. Transfer drained sweet potato to a large bowl or tray.

Step 2

Heat two tablespoons of avocado oil in a large, non-stick skillet set over medium heat. Carefully add small handfuls (approx. 1/4 cup) of grated sweet potato to the skillet. Use a spatula to lightly flatten the top of each mound and tidy the edges to form a circular shape. **Note: do not overcrowd the pan or you will have a hard time flipping the hash browns.

Step 3

Drizzle the top of each has brown with a bit more of avocado oil. Fry approximately 4 minutes per side or until golden brown and crispy.

Step 4

Transfer fried sweet potatoes to a dish lined with paper towel and season immediately with a sprinkle of kosher salt. Set in oven to keep warm while you prepare the eggs.

Step 5

For the Poached Eggs (technique adapted from Kenji López-Alt, The Food Lab): Bring a medium-sized pot of water to a gentle simmer and add vinegar.

Step 6

Crack an egg into a fine-meshed sieve set over a bowl and give it a swirl to separate any of the scraggly whites. Using a large spoon, start swirling the water in the pot to create a vortex. While the water is swirling, carefully add the eggs one at a time. Repeat until all eggs are in the pot. Cook until the egg whites are set and the yolk is still soft. Stir occasionally to avoid the egg coming into contact with the bottom of the pot.

Step 7

Use a slotted spoon to carefully remove each egg, making sure not to puncture the yolk. Transfer poached eggs to a dish lined with a kitchen towel.

Step 8

For the Hollandaise Sauce: Add ghee to a sauce pan set over medium heat and melt completely. Transfer to a measuring cup or small bowl with a spout.

Step 9

Add water, lemon juice, egg yolk and a pinch of salt to a narrow cup or mason jar that is slightly wider than the head of an immersion blender.

Step 10

Centre the head of the immersion blender over the egg yolk and turn it on (use the lower setting if you have multiple speeds). While the immersion blender is continuously running, slowly add the melted ghee in a very slow stream until everything has been emulsified.

Step 11

**Note: If you overwork the Hollandaise sauce and it becomes too thick, simply add a teaspoon or two of warm water and blend until it becomes smooth and creamy.

Step 12

To Serve: Spoon half an avocado into the centre of a serving dish. Use a fork to mash it directly on the plate.

Step 13

Lay the sweet potato hash brown overtop of the smashed avocado.

Step 14

Place the poached egg on top of the hash brown.

Step 15

Spoon the hollandaise overtop of the poached egg.

Step 16

Garnish with a dash of cayenne pepper and finely chopped chives.

Step 17

Serve!

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