If you are a lover of all things breakfast, then you’ll absolutely fall head over heels for this vegetarian twist on eggs benedict. The earthy flavors of the sweet potato fritter combined with the tang from the decadent mustard hollandaise pairs nicely with the creamy yolk of the poached eggs. Topped with fresh thyme, your taste buds will be immersed in flavors.
Sweet Potato Fritters
By: Danielle Robinson
4 cups sweet potato, shredded
1 egg, yolk only
2 tablespoons extra virgin olive oil
⅛ teaspoon cumin
⅛ teaspoon cinnamon
½ teaspoon hot smoked paprika
⅓ cup parmesan
¼ cup flour
½ cup canola oil
8 eggs, poached (directions follow)
Mustard hollandaise (recipe follows)
4 sprigs of thyme
In a large bowl, combine sweet potato, egg yolk, olive oil, cumin, cinnamon, hot smoked paprika, parmesan, and flour. Form into eight patties.
Heat canola oil in a large skillet, and add patties. Do not overcrowd the pan; you may need to cook two batches. Cook each side for 3-4 minutes or until lightly golden. Remove to a paper-towel-lined plate.
To assemble, place one poached egg on top of one sweet potato fritter and top with hollandaise sauce and a sprinkle of thyme leaves.
3 cups water
1 tablespoon vinegar
8 large eggs
Fill a shallow pan with water and one tablespoon vinegar. Bring to a small simmer—tiny bubbles rising to the top. Crack eggs into a shallow dish and slide into the water. Allow to poach for 3-4 minutes. Remove to a paper-towel-lined plate.
3 large eggs, yolks only
1 ½ sticks unsalted butter, melted and clarified (foam skimmed)
2 teaspoons stone ground mustard
2 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
Kosher salt, to taste
Fill a small saucepan ⅓ of the way with water. Bring to a boil. Place egg yolks in a stainless-steel bowl and lightly whisk. Then, place bowl over saucepan; do not allow the bottom of the bowl to touch the water. Please note that if the bowl gets too hot, you will accidentally cook your eggs. Continue whisking the yolks until they have thickened and become a pale yellow. At this time, add a couple tablespoons of melted butter. Whisk over heat to combine. Once thickened, add another couple tablespoons. Be careful not to add too much butter at one time, as it may cause the sauce to break. Continue until all butter has been incorporated.
Remove from heat and whisk in mustards, lemon juice, and salt. Serve immediately.