I am pretty sure you all are aware that I am OBSESSED with Eggs Benedict! It is by far my favourite breakfast meal in the WORLD! I might even go as far to say that it’s one of my favourite meals overall. If ever I go for breakfast, you’ll always see my eyes doing a double-take over the Eggs Benedict.
So, the other day I challenged myself to making “THE HEALTHIEST (BUT TASTIEST) EGGS BENEDICT”. Traditionally, you’ll serve this classic breakfast on a doughy English muffin, with ham or bacon, topped with poached eggs and drenched in buttery Hollandaise sauce.
Mine on the other hand…
No bread in sight: I replaced the English muffin with sweet potato “bread”.
No nitrates: the bacon or ham is replaced with biltong for a great South African twist!
No buttery Hollandaise: I replaced the fatty, buttery version with delicious yogurt hollandaise – with all the flavour at a fraction of the calories.
I for one LOVE trying different takes on the classic eggs benedict, and to tell you the truth, I’ve had the pleasure of experiencing a few real creative versions! If you’re ever curious about the best Cape Town Benedict spots – you know who to ask 😉
Healthiest Sweet Potato & Biltong Benedict Recipe
The Sweet Potato and Biltong Eggs Benedict deconstructed:
LAYER 1: Roasted sweet potato – Drizzled with a tiny bit of olive oil, seasoned, and roasted in the oven for 30 minutes until caramelised.
LAYER 2: Sautéed mushrooms – You can sauté some mushrooms on a greased non-stick pan, or “fry” them in a little bubbling water.
LAYER 3: Biltong slices – Cover the mushrooms with a few slices of biltong (not too dry).
LAYER 4: Poached egg – Top with a poached egg.
LAYER 5: Avocado – Add a little avocado on top.
LAYER 6: Yogurt Hollandaise – Drizzle with delicious hollandaise sauce.
LAYER 7: Fresh coriander and black pepper – Garnish with a sprinkle of fresh coriander and some black pepper.
Now it’s back to basics…
How to poach an egg:
Find the smallest pot in your cupboard.
Fill the kettle and boil.
Fill the pot with boiling water and place on the stove.
Add a big pinch of salt.
Crack an egg into a small cup or ramekin.
Just before the water starts to bubble, gently lower the eggs into the water. Get the ramekins as close to the water as possible before dropping the eggs into the water.
For soft (perfect eggs), wait about 2 minutes before lifting out the egg with a slotted spoon.
How to make the Yogurt Hollandaise:
Makes 10 tbsp
You will need:
- ½ cup double cream plain yogurt
- 1 egg yolk
- ½ tsp apple cider vinegar
- 1/3 tsp Dijon mustard
- Pinch of salt
- Freshly ground black pepper to taste
- Add the yogurt, egg yolk and vinegar to a bowl. Mix.
- Microwave for 2.5 minutes – taking it out to stir every 15 seconds.
- It will begin to thicken, then add the rest of the ingredients.
- Mix well until nice and creamy.
- Serves: 1
- Calories: 349
- Fat: 17.2g
- Carbohydrates: 21.7g
- Sugar: 7.2g
- Fiber: 6.1g
- Protein: 28.2g
- 2 slices sweet potato about 1.5 cm thick (a sweet potato cut lengthwise)
- 1 cup sliced mushrooms, sautéed
- 30g biltong slices (about 3-4 slices per sweet potato slice)
- 2 poached eggs*
- ¼ avocado, sliced
- 2 tbsp yogurt hollandaise*
- Fresh coriander and back pepper to garnish
- Preheat oven to 180 degrees Celsius.
- Roast the sweet potato slices in the oven for 30 minutes.
- In the meantime, you can sauté the mushrooms, poach the eggs, and make the hollandaise sauce.
- Remove the sweet potato slices from the oven.
- Top with sautéed mushrooms, biltong slices, then the poached eggs.
- Lastly, top with avocado slices, and a drizzle of Yogurt Hollandaise sauce.
- Garnish with fresh coriander and black pepper.