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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


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


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!