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I can be pretty lazy when it comes to breakfast. Actually, I am VERY lazy when it comes to breakfast. If I can muster up the energy to make some scrambled eggs, I’m typically not even whisking them but just breaking up the yolk in the pan with a rubber spatula (I’ve become a big fan of two-tone eggs). However, once in a blue moon, the mood strikes and I ball out for a breakfast that’s just as extra as I am. And nothing says extra like eggs benedict! In this Whole30 version, a sweet potato fritter topped with smoked salmon and charred scallions are crowned with a poached egg before getting smothered in creamy hollandaise.
Let’s start by walking through all the magical uses of eggs in this glorious way to start the day. If you’ve never tackled hollandaise, I’ll tell you that this classic French mother sauce should not be feared. Instead of the traditional method of whisking yolks and lemon juice over a double boiler until thickened, you can pulse in a blender until light and airy before streaming in melted ghee for a perfectly emulsified, creamy sauce with the smallest amount of effort.
This will come in handy, since you’re going to want to give your full attention to poaching eggs. If you’re into a good ol’ runny yolk, then perfectly poached eggs are for you! By cooking them in a bath of 180°F water, you’re able to set the whites quickly while still being left with a liquid gold center! First time poaching? Don’t sweat! Just follow these key steps: 1. Strain your eggs to remove any loose whites. 2. Make sure to add vinegar to the water to help set the white quickly. 3. Make a whirlpool with a slotted spoon before dropping in the egg to help shape it into a perfect round.
And next thing you know, your benedict will be ready and you’ll be wiping off all that egg yolk schmeared on your face. Treat yourself with the true breakfast of champions!
Prep time 30 minutes
Cook time 15 minutes
Yield: Serves or Makes 3-4
Make the fritters: In a large bowl, mix sweet potato with cassava flour, salt and egg whites until combined. In a large cast iron skillet, heat vegetable oil over medium-high heat. Working in two batches, add ⅓-cup scoops to pan and smash with a spatula until ½-inch thick. Cook, flipping once, until golden brown, 2-3 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat until all fritters are cooked, you should end up with 6.
Add scallions to hot pan and cook, turning as needed until lightly charred and wilted, 2 minutes. Set aside.
Make the hollandaise: In a blender, add everything but the melted ghee. Puree until smooth, then with the motor running stream in the ghee until a thick sauce forms. Adjust seasoning with salt. Keep warm.
Poach the eggs: In a wide pot filled with 3-inches water, add vinegar and season with salt, then heat to 180°F (you’ll begin to see bubbles sticking to the bottom of the pot and wisps of steam off the surface, but water will not be simmering). Crack each egg over a small sieve to drain any loose whites then transfer each to a separate small bowl. Use a slotted spoon to make a whirlpool in water, then drop each egg into center of pot one after another. Poach, gently stirring occasionally, until white is set and yolk is still runny, 3 to 4 minutes. Remove from water with a slotted spoon and let drain on a paper towel-lined plate.
Assemble the benedict: Divide fritters between plates and top each with smoked salmon, charred scallion and a poached egg. Spoon hollandaise over eggs, then garnish with aleppo pepper, chives and flaky sea salt. Serve immediately.