Recipe

Sweetpotato Eggs Bennys

Servings: 3 or 6
Prep Time: 25 minutes
Cook Time: 15 minutes

Ingredients:

For the Sweetpotato Fritters:
● 8 oz sweetpotato
● 1/4 medium white onion
● 1 tablespoon chopped fresh sage
● 1 tablespoon all purpose flour (or rice flour)
● 1 teaspoon salt
● 1/2 teaspoon ground pepper
● 1 large egg
● 2 tablespoons ghee
● 1 tablespoon olive oil
● Salt to taste

For the Hollandaise Sauce:
● 3 large egg yolks
● 1 tablespoon lemon juice (or more to taste)
● 1/4 teaspoon kosher salt
● 1/2 cup unsalted butter
● Pinch of cayenne pepper (optional)
For Serving:
● 1 tablespoon olive oil
● 11 ounces fresh spinach
● Salt and pepper to taste

● 6 eggs (for poaching)

Instructions:

1. Make the Hollandaise Sauce:
Combine the egg yolks, lemon juice, and salt in a blender. Blend on low speed
for about 10 seconds to combine and begin emulsifying.
Melt the butter in a small saucepan over medium heat until fully liquid and hot,
but not browned.
With the blender running on low speed, very slowly drizzle the hot melted
butter into the yolk mixture. Start with a thin stream and increase to a steady
flow once the emulsion begins to form.
Taste and add more lemon juice or salt if needed, blending briefly to combine.
Transfer to a heat-proof bowl and keep warm in a double boiler if necessary. If
the sauce thickens or cools, whisk in a teaspoon of warm water to loosen
before serving.

2. Make the Sweetpotato Mixture:
Peel the sweetpotatoes and grate them using the large holes of a box grater.
Grate the onion the same way. Use a kitchen towel or strainer to squeeze out
excess liquid.
Combine the grated sweetpotato, onion, and chopped sage in a medium
bowl. Sprinkle the flour, salt, and pepper over the top. Toss lightly to coat.
Make a well in the center, crack in the egg, and whisk it with a fork. Fold the
mixture until well combined.

2. Shape and Cook:
Heat ghee and olive oil in a skillet over medium heat until shimmering (reduce
heat if it begins to smoke).

Form the sweetpotato mixture into 6 evenly-sized balls, then flatten each into
a 1⁄2-inch-thick patty.
Place 3 patties in the skillet, laying them away from you to avoid splashes.
Cook for 4-5 minutes per side, until golden and crispy. Adjust heat as needed
to prevent burning. Transfer to a paper towel-lined plate and sprinkle lightly
with salt. Repeat with the remaining patties.

3. Poach the Spinach:
Bring a medium pot of salted water to a boil.
Add the spinach to the boiling water and cook for 30 seconds, just until wilted.
Use a slotted spoon to remove the spinach, drain well, and season with salt
and pepper. Set aside.

4. Poach the Eggs:
Using the same pot of water, return to a boil if needed. Place a mesh strainer
over a bowl and crack the eggs into the strainer. This removes excess watery
whites.
Stir the boiling water to create a vortex. Gently add the eggs to the center of
the vortex, turn off the heat, and cover. Cook for 2 minutes, until whites are set
and yolks remain soft.

5. Plate!
Place a sweetpotato fritter on a plate.
Top with poached spinach, a poached egg, and a generous spoonful of
hollandaise sauce.