I wanted to put a spin on the eggs Benedict and make it without using any carbs. So in place of the muffins, I used a sweet potatoes for this eggs benedict recipe. I also went with bacon instead of ham. This sweet potato eggs benedict recipe is truly a delicious twist on eggs benedict. The decadent stack of flavors has a surprise in each bite. The savory flavors from the delicately cooked egg to the velvety tarragon hollandaise sauce dripping over the top and flowing down around the layers of bacon, fresh greens, tomatoes and sweet potato making it the best breakfast ever!
Instead of doing a poached egg, which sometimes can take a lot of time and patience, I did a sunny side up egg, this is so much quicker and easier.
I love Béarnaise sauce so I decided to add some tarragon to the hollandaise sauce. What a delightful surprise this was combining these two sauce recipes. The creaminess of the tarragon hollandaise sauce brings it all together. It’s so scrumptious and yummy.
The fresh vegetables enhance the dish with the earthy flavors. Making the sweet potatoes crispy is quick, you just need a cast-iron skillet and non-stick cooking spray. Also cooking the bacon in the oven helps keep the mess down.
This is such a great diabetic-friendly recipe. Very little carbs and rich in nutrients. It really is quick to make and beautiful to look at besides being so delicious.
Nutritional information
- Sweet potatoes are much better for you than white potatoes. And of course lower in carbs so it makes it a much better choice for a diabetic.
- Arugula is also another great vegetable it is loaded with good vitamins and nutrients like vitamin A, vitamin C, magnesium, riboflavin, potassium, copper, iron and zinc.
- Eggs are a great source of protein.
- Bacon is great if you’re doing the keto diet.
Recipe Ingredients:
- Sweet potatoes
- Bacon
- Spinach
- Arugula
- Cherry tomatoes
- Eggs
- Tarragon hollandaise sauce
This is how you make it:
Start with cooking the bacon till its crisp, either on the stovetop, oven or microwave, then set it aside for now. Get out your cast iron skillet or your favorite skillet and spray it with a non-stick cooking spray.
Place the sliced sweet potatoes in it after the pan is hot. Cook them till they are brown on both sides. Remove them from the pan and place on a plate. Take the cherry tomatoes and sauté them just till tender and juicy then add the arugula. Cook them for just a couple seconds so that they are wilted with the tomatoes.
Take them out of the pan and set aside. Clean out the skillet and then fry your egg till it is cooked over-easy. You want to make sure the egg yolk is runny so it blends with the sauce when it is broken open.
Now, let’s start layering;
First, put the sweet potatoes on a plate then place the bacon on top of it. Top it with the arugula and tomatoes. Take the pan-fried egg right after it has been cooked and place it on the top of everything. You do not want it to set too long, the yolk will firm up the longer it sits so be careful. Last, drizzle the sauce on the top of it all so it runs down the sides. Wa-lah it is done. Soooooo Good!
SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
- You might want to try this sugar-free-vanilla-custard-recipe It is so delicious. A great end to a nice meal
- This keto keto-clam-chowder is low carb and amazing, give it a try.
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Eggs Benedict with sweet potatoes
Ingredients
- 1 Sweet potatoes
- 8 slices of Bacon
- Spinach
- Arugula
- Cherry tomatoes
- 4 Eggs
- Tarragon hollandaise sauce (recipe Below)
Instructions
1. Start with cooking the bacon till its crisp, either on the stovetop, oven or microwave, then place it in a warm oven.
2. Get out your cast iron skillet or your favorite skillet and drizzle a small amount of olive oil in it. Get it hot and place the sliced sweet potatoes in it after the pan is hot. Cook them till they are brown on both sides. Remove them from the pan and place in the oven with the bacon to keep warm.
3. Take the cherry tomatoes cut in half and sauté them just till tender and juicy.
4. Add the arugula. Cook them for just a couple seconds so that they are wilted with the tomatoes. Take them out of the pan and set aside.
5. Clean out the skillet and then fry your egg till it is cooked over-easy. You want to make sure the egg yolk is runny so it blends with the sauce when it is broken open.
6. Now, let's start layering; First, put the sweet potatoes on a plate then place the bacon on top of it. Top the bacon with the arugula and tomatoes. Take the pan-fried egg right after it has been cooked and place it on the top of everything. You do not want it to set too long, the yolk will firm up the longer it sits so be careful.
7. Last, drizzle the Hollandaise sauce with tarragon on the top of it all so it runs down the sides.
Wa-lah it is done. Soooooo Good!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 262Total Fat 17gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 9gCholesterol 242mgSodium 631mgCarbohydrates 10gFiber 2gSugar 3gProtein 17g