It’s gluten free and easy to make.

And I love brunch. Serious love affair.

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!

The Method

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

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.

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

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.

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

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!

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

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Sweet Potato Eggs Benedict with Blender Hollandaise

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

Course Breakfast, Brunch

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Author Libby with Lemony Thyme

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!

The post Sweet Potato Eggs Benedict with Simple Blender Hollandaise appeared first on Lemony Thyme.

In preparation for Christmas morning breakfast I took a pack of our homemade English Muffins out of the freezer.  That would open the door to perhaps Bacon, Egg & Cheese Breakfast Sandwiches, Eggs Benedict or if I was lucky Eggs Florentine.

As it turned out Shelby requested sliced avocado, bacon, egg & cheese on toasted English muffins.  And so the thought of making homemade Hollandaise Sauce and spooning it over perfectly cooked eggs and other savory ingredients would have to wait.

About a day and a half.

The Hollandaise thought was planted in my head.  For the past three days I’ve been humming Christmas carols.  And on occasion break out into song that would go something like this (think Andy Williams).

Happy Hollandaise.
Do you prefer Béarnaise?
Happy Holidays to all things.
Especially those…
with Ma-naise.

It’s with that little jingle stuck in my head that I present you a most delicious post-holiday breakfast treat.  We served our Eggs Florentine with creamed spinach, crispy bacon, fried eggs and Hollandaise sauce.  However béarnaise would be lovely as well.

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Eggs Florentine {Happy Hollandaise}

I cut our creamed spinach and hollandaise sauce recipes in half to serve two. This recipe can easily be doubled or tripled.

Cook Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 2 -4

Author Libby with Lemony Thyme

Ingredients

For the Creamed Spinach…

• 1 1/2 tsp. butter
• 1 1/2 tsp. flour
• 1/2 cup cream
• 3 cups fresh spinach leaves
• 2 Tbl. freshly grated parmesan cheese
• salt & pepper to taste

For the Hollandaise Sauce…

• 2 egg yolks
• 1 tsp. fresh lemon juice
• 4 Tbl. butter melted
• pinch salt & cayenne

For the Eggs Florentine…

• 2 English muffins
• 2-4 eggs
• 2-4 slices crispy bacon optional

Instructions

For the Creamed Spinach…

• In a small saucepan, melt butter over medium-low heat. Whisk in flour and stir until bubbly; about one minute. Slowly add in cream; whisking until sauce comes to a boil. Remove from heat and add fresh spinach, parmesan cheese. Stir until spinach is well coated with sauce. Cover and set aside. Season with salt & pepper before serving.

For the Hollandaise Sauce…

• Bring a small saucepan of water to a low simmer. In a small metal bowl whisk egg yolks and lemon juice until pale yellow. Place metal bowl of hot water. Whisk continuously while slowly drizzling in melt butter. Continue whisking until sauce has thickened. Season with pinch of salt & pepper.

For the Eggs Florentine…

• If adding bacon, cook until crispy and reserve on paper towel to drain. Meanwhile, toast the English muffins and fry or poach 1-2 eggs per person.
• To assemble, place toasted English muffins on plate. Top with creamed spinach, crispy bacon, cooked eggs, and a generous spoonful of Hollandaise sauce.

The post Eggs Florentine {Happy Hollandaise} appeared first on Lemony Thyme.

One year ago, on Father’s Day, I published my first post on Lemony Thyme.  A website only I knew existed, I was writing to myself.  It was scary intimidating at first.  I had no real plan other than to bottle my creative passion in one neat and tidy place.  A somewhat private place where family and friends might visit.  That’s what I thought and hoped for a year ago.

Today as I write this, I see Lemony Thyme as anything but ‘bottled’ or contained.  I’m a bit random in my recipe selections, I hope in a good way.  And am quite inspired by the thousands of visitors to our page, so ‘private’ is out the window.  What I do hope remains in the coming year is an intimate feel without too much personal.  You’re never going to know if my washing machine breaks, unless of course it floods my kitchen.  But I will continue to share ‘me’ with you.  After all, this is my neat and tidy place with lots of room for family and friends to visit.  I hope you’ll continue to do so.

Flashback June 17, 2012

We gave Dad a choice this Father’s Day ~ go out for brunch or brunch at home.  Brunch at home won hands down and so it was declared….We shall have Eggs Benedict!  Works for me.  This was also a chance to cook with my kid, who I adore and am inspired by on so many levels.  Her 2012 #1 resolution was “to learn how to cook and enjoy doing it.”  To date her What’s for Dinner, Jr. album on fb has 99 food related pictures reflecting her vegetarian & healthy choices mingled with amazing muffins & cookies.  I hope she’ll guest post for me some day soon!

Eggs Benedict gives you so many options:  choice of bread or other platform ingredient, a favorite protein or veggie middle, a gorgeous egg cooked your way, all topped off with a splendid sauce.  We stayed fairly true to the original version using an English Muffin, in our case crisp bacon (option #1) or homemade crab cake (option #2), topped with a poached egg, and finished with Hollandaise sauce.

For the Hollandaise sauce…

4 egg yolks

1 Tbl. fresh squeezed lemon juice

1/2 cup melted butter (1 stick ya’ll)

2 Tbl. hot water

Pinch cayenne & pinch salt

While I have made Hollandaise many times before (some that turned out great and others that turned out to be scrambled eggs) this would be the first time for my daughter.  And so I recommended to her and I do to you as well, gather all ingredients and have them ready.  Once you get started it happens quickly.

Bring water to boil in small saucepan then reduce to lowest setting (not simmering).  Whisk egg yolks and lemon juice in small stainless steel bowl until thickened and light yellow in color.  Then place bowl over saucepan and continue to whisk egg yolks briskly while pouring in a slow stream of the melted butter.  Add the 2 Tbl. hot water and whisk until nice and thick.  Remove from heat stir in cayenne & salt.  Serve immediately (keeping warm can be tricky – but if you need to, do so slowly over hot water bath).

The post Happy Father’s Day & Eggs Benedict {from one year ago} appeared first on Lemony Thyme.

Brunch at home won hands down and so it was declared….We shall have Eggs Benedict!  Two Ways!

Works for me. 

This was also a chance to cook with my kid, who I adore and am inspired by on so many levels.  Her 2012 #1 resolution was “to learn how to cook and enjoy doing it.” 

To date her What’s for Dinner, Jr. album on fb has 99 food related pictures reflecting her vegetarian & healthy choices mingled with amazing muffins & cookies.  I hope she’ll guest post for me some day soon!

Eggs Benedict Two Ways

Eggs Benedict gives you so many options: 

• choice of bread or other platform ingredient
• a favorite protein or veggie middle
• a gorgeous egg cooked your way
• all topped off with a splendid sauce

We stayed fairly true to the original version using an English Muffin, in our case crisp bacon (option #1) or homemade crab cake (option #2), topped with a poached egg, and finished with Hollandaise sauce.

For the Hollandaise Sauce

While I have made Hollandaise many times before (some that turned out great and others that turned out to be scrambled eggs) this would be the first time for my daughter. 

And so I recommended to her and I do to you as well, gather all ingredients and have them ready.  Once you get started it happens quickly.

• 4 egg yolks
• 1 Tablespoon fresh squeezed lemon juice
• 1/2 cup melted butter
• 2 Tablespoons hot water
• Pinch cayenne pepper and salt

Bring water to boil in small saucepan then reduce to lowest setting (not simmering).  Whisk egg yolks and lemon juice in small stainless steel bowl until thickened and light yellow in color.  Then place bowl over saucepan and continue to whisk egg yolks briskly while pouring in a slow stream of the melted butter.  Add the 2 Tbl. hot water and whisk until nice and thick.  Remove from heat stir in cayenne & salt.  Serve immediately (keeping warm can be tricky – but if you need to, do so slowly over hot water bath).

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

Don’t forget to follow us @LemonyThyme on Instagram and Facebook!

All my best,
xo Libby

The post Eggs Benedict two ways ~ with crab cake & with bacon appeared first on Lemony Thyme.