Recipe- Delicious Four Layered Eggs Benedict

Healthy eggs Benedict is a creative breakfast recipe made up of four delicious layers. Sweet potato toast is topped with Canadian bacon, poached eggs and a drizzle of creamy hollandaise sauce. It’s perfect for brunch or a weekend splurge – plus it’s gluten-free, paleo and Whole30 compliant!

Ingredients

1 sweet potato, cut into 1/4 inch to 1/2 inch thick slices
4 eggs
4 slices canadian bacon
parsley, for garnish

Hollandaise Sauce

3 egg yolk
1 tablespoon lemon juice
1/2 teaspoon dijon
1/4 teaspoon salt
pinch of cayenne pepper
1/2 cup hot butter, or ghee

Method

* Preheat your oven to 400 degrees Fahrenheit.

* Slice the potato into even round slices, using a sharp knife or mandoline. Place the slices on a baking sheet and bake for 30-40 minutes, or until cooked through. Note: thicker slices may take longer.

* When the sweet potato is almost done, prepare the other ingredients.

* Cook the Canadian bacon for about a minute on each side in a pan on medium heat. Set aside.

* Bring a pot of water to a simmer. Create a vortex with a spoon and crack and poach the eggs for 3-4 minutes. Remove the eggs from the pot and place in a bowl.

* Add the egg yolks, lemon juice, dijon, salt and cayenne pepper to a high powered blender and blend for about 5 seconds.

* Then slowly pour in the hot butter with the blender on medium high, until you've fully emulsified the sauce. Pour into a small bowl.

* Once the potatoes have cooked, add to a plate and top with canadian bacon, a poached egg, and a drizzle of hollandaise sauce. Garnish with chopped parsley and serve immediately.