poached eggs with a greek yogurt hollandaise
This recipe came to me as I was going through a 7-day no-added-sugar detox, which I tend to periodically do when I feel like my sugar intake is peaking and I just want a reset for my gut. On day 3 of this particular 7-day no-added-sugar detox, I woke up inspired to put a healthy twist on one of my childhood favorite breakfasts: Eggs Benedict.
Instead of the traditional English muffin, I swapped them for nutrient-dense sweet potato “toasts.”
And, instead of the traditional hollandaise sauce that really never agrees with my stomach, I whipped up one without butter and instead made one with protein-packed Greek yogurt.
I was not missing sugar in my life at all the morning I whipped up this plate of Sweet Potato “Toasts” with Poached Eggs and Yogurt Hollandaise Sauce.
For a tutorial on how to make a perfectly poached egg, check out my highlights on my Instagram page @alectreffs. Hint: it involves using a fine mesh strainer and you don’t need vinegar or anything in the boiling water but the water itself.
On the topic of 7-day no-added-sugar detoxes, I did write out a blog post on “How to Take Control of Your Sugar Cravings."
Now, let’s get to the recipe shall we.
INgredients:
5 eggs
1 sweet potato
2 cups spinach
½ cup greek yogurt (2% or 4%)
1 lemon, juiced
½ tsp paprika
Sea salt
Pepper
Instructions:
Preheat your oven to 425 degrees. Slice your sweet potato evenly into ½ inch “toasts.” You should have at least 4 larger, evenly sliced sweet potato slices perfect to use as “toast.” Coat with avocado oil, sea salt and pepper. Put on a parchment lined baking tray sprayed with avocado oil and bake for 30 minutes, flipping halfway through.
For the sauce, combine 1 egg, 1/2 cup Greek yogurt, the juice of 1 lemon, a pinch of sea salt and paprika in a bowl on top of a double broiler and cook over simmering water, whisking constantly, until the mixture is slightly thickened and foamy, about 10 to 12 minutes.
While the sweet potato “toasts” are baking and the sauce is heating up over the stove top, poach your eggs using my tutorial on my highlights on my Instagram page @alectreffs.
Sautée spinach with some avocado oil, sea salt and pepper in a pan over medium heat on the stovetop.
To assemble, top the sweet potato “toasts” with sautéed spinach, followed by one poached egg per “toast” and drizzle with the Greek yogurt hollandaise sauce.
The sauce should be perfect for 4 sweet potato toasts each topped with a poached egg. If you have leftover sauce, you can refrigerate it and enjoy for probably a week, until I would think it’s time to toss.