Cleaned Up Eggs Benedict

Ingredients

1 Sweet Potato (medium, peeled and grated)

1/8 Sweet Onion (medium, minced)

4 Egg (whisk one, set others aside)

2 tbsps Coconut Flour

Sea Salt & Black Pepper (to taste)

2 tbsps Coconut Oil

2 tbsps Apple Cider Vinegar

1/8 Lemon (juiced)

2 Avocado (pitted and sliced)

1/4 cup Water (hot)

2 tbsps Extra Virgin Olive Oil

Directions

1. Combine shredded sweet potato with onion, one whisked egg, coconut flour and season with salt and pepper.

2. Heat coconut oil in a frying pan over medium to medium-high heat. Gently form mixture into patties, about 1/4-1/2 cup each. Cook for about 4 to 5 minutes each side, or until tender and light golden brown. Set aside.

3. Crack one egg into a bowl.

4. Bring a pot of water to a rolling boil on your stovetop. Add sea salt and vinegar. Begin stirring your water with a spoon to create a whirlpool. Carefully add your egg into the whirlpool. Cook for 3 to 4 minutes then use a slotted spoon to carefully remove from the poached egg onto a plate lined with paper towel to soak up the excess liquid. Repeat for additional servings.

5. In a food processor, make your hollandaise sauce by blending lemon juice, 1/2 an avocado, water, olive oil and a pinch of salt.

6. For each serving, stack two sweet potato hash browns and top with the remaining slices of avocado and poached egg. Drizzle with avocado hollandaise and season with salt and pepper to taste. Enjoy!

NOtes

• More Toppings. Add bacon, lightly sauteed spinach, sliced tomato, crumbled feta or asparagus.

• More Greens. Add sauteed spinach or serve on top of a bed of greens.

• Less Work. Skip the hollandaise sauce.

• Make Ahead. Make the sweet potato hash browns ahead of time and freeze or refrigerate in an air-tight container up to 4-5 days. Reheat in the oven at 375-400 for a few minutes until warm and crispy again.