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Hands down Sweet Potato Eggs Benedict with Blender Hollandaise is my new favorite brunch recipe!

It’s gluten free and easy to make.

And I love brunch. Serious love affair.

Sweet Potato Eggs Benedict with bacon, Hollandaise and a side of asparagus
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I recently had a brunch date with my boyfriend (aka my bff husband). He ordered Huevos Rancheros and I had the sweet potato eggs benedict.

Clearly the inspiration for this recipe.

For my gluten free friends, sweet potato rounds are my jam! They make the perfect english muffin substitute in this recipe and make a pretty mean burger bun in this —–> recipe!

Sweet Potato Eggs Benedict Ingredients on a wood table with fresh berries and asparagus

The Method

Simply oven roasting the sweet potato rounds until they’re browned and tender gives you the perfect base to build upon.

Smoky Salt Seasoned Sweet Potatoes

We bought these flavored salts while vacationing in New Mexico. So I added a little ‘Woodfire’ salt to our sweet potato rounds creating one more layer of flavor.

Bacon and sweet potato rounds on a baking sheet coming out of the oven.

The bacon and the sweet potato rounds bake in the oven at 400 degrees F for 20 minutes, turning halfway through cooking. I made a little foil tray to contain the bacon grease.

And here’s how we build our Sweet Potato Eggs Benedict!

Roasted sweet potato rounds. Smashed avocado. Crispy bacon.

The Poached Eggs

Then comes the perfectly poached eggs. There are a lot of great articles out there (like this one) on how to achieve perfection. Below is my method.

  • Bring a large pot of water to a gentle boil, then reduce the heat to low so it’s no longer bubbling.
  • Add a teaspoon of white distilled vinegar (helps whites stay together).
  • Use the handle of a wooden spoon to swirl the water creating a vortex (also helps the whites stay together).
  • One at a time, crack the eggs into a fine mesh strainer and discard the milky liquid that drains through.
  • Transfer egg to a ramekin, then gently slide into the water.
  • Allow to sit undisturbed for 3-4 minutes. This will yield firm whites with a slightly running yolk.

The Blender Hollandaise

Blender Hollandaise Sauce with mini food chopper

That incredibly creamy Hollandaise sauce was made in a blender. Actually I made it in my mini food chopper but a blender works great as well.

I’ve accurately named this Stress Free 5 Minute Blender Hollandaise.

lender Hollandaise Sauce ingredients including egg yolks, lemon juice, and butter.

The process is super easy. In fact I made a pretty cute video that I shared on TikTok. You should check it out.

  • Melt 1/2 cup of butter over medium low heat until hot & foamy
  • Place 3 egg yolks, 2 Tablespoons of fresh lemon juice, 1/4 teaspoon salt & pinch of cayenne in blender jar
  • With lid on, run blender on high for 2 minutes
  • While still running, slowly drizzle clarified butter through hole in blender lid (discard white milky residue)
  • Turn off blender – adjust seasoning to taste
Overhead shot of Blender Hollandaise Ingredients

Add a poached egg to the sweet potato, avocado, bacon stacks and top with a generous drizzle of Hollandaise. Serve with a side of roasted asparagus and fresh berries and you’ve got yourself a date-worthy brunch!

The sweetness from the potato with the salty bacon and tart hollandaise will make your tastebuds so happy!

Sweet Potato Eggs Benedict with bacon, Hollandaise and a side of asparagus

I hope you’ll give this recipe a try and let me know what you think in the comments below!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our Sweet Potato Eggs Benedict TikTok video!

All my best,
xo Libby

Eggs Benedict on white plate with side of asparagus

Sweet Potato Eggs Benedict with Blender Hollandaise

Libby with Lemony Thyme
The sweetness from the potato with the salty bacon and tart hollandaise will make your tastebuds so happy!
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast, Brunch
Servings 4

Ingredients
  

For the Eggs Benedict

  • 1 large sweet potato cut into 1/4-inch thick rounds
  • 8 slices bacon
  • 8 large eggs
  • 1 teaspoon distilled white vinegar
  • 1 avocado mashed with salt & pepper to taste

For the Blender Hollandaise

  • 1/2 cup butter
  • 3 egg yolks
  • 1 lemon juiced about 2 Tablespoons
  • 1/2 teaspoon salt
  • pinch cayenne pepper

Instructions
 

For the Sweet Potatoes & Bacon

  • Preheat oven to 400° F. Line baking sheet with parchment paper. Place sweet potato rounds on sheet. Season with salt & pepper. Place bacon on separate foil lined baking sheet pan. Bake potatoes and bacon for 20 minutes, flipping over half way through cooking time.

For the Poached Eggs

  • Bring a large pot of water to a gentle boil, then reduce the heat to low so it’s no longer bubbling. Add a teaspoon of white distilled vinegar (helps whites stay together). Use the handle of a wooden spoon to swirl the water creating a vortex (also helps the whites stay together). One at a time, crack the eggs into a fine mesh strainer and discard the milky liquid that drains through. Transfer egg to a ramekin, then gently slide into the water. Allow to sit undisturbed for 3-4 minutes. This will yield firm whites with a slightly running yolk.

For the Blender Hollandaise

  • Melt 1/2 cup of butter over medium low heat until hot & foamy. Place 3 egg yolks, 2 Tablespoons of fresh lemon juice, 1/4 teaspoon salt & pinch of cayenne in blender jar. With lid on, run blender on high for 2 minutes. While still running, slowly drizzle clarified butter through hole in blender lid (discard white milky residue). Turn off blender – adjust seasoning to taste.

To Assemble

  • Layer each roasted sweet potato round with a spoonful of mashed avocado. Then add a slice of crispy bacon and a poached egg. Drizzle top with hollandaise sauce. Enjoy!