No-Muffin Eggs Benny with Ghee Hollandaise

These Eggs Benedict are every bit as good as the classic versions served over an English muffin. Except we swap the muffin for sweet potato fritters, making this dish Whole30 compliant.
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No-Muffin Eggs Benny with Ghee Hollandaise recipe

No-Muffin Eggs Benny with Ghee Hollandaise

  • 6Servings

Ingredients

HOLLANDAISE

  • ½ cup ghee

    3 large egg yolks (use in-shell pasteurized eggs)

    1 tsp Dijon mustard (check labels for wine-free)

    1 tbsp lemon juice + more to taste

    ⅛ tsp sea salt, or to taste

FRITTERS & EGGS

  • 4 cups peeled and grated sweet potato

    1 small yellow onion, grated

    7 large eggs, divided

    2 tbsp arrowroot

    ½ tsp sea salt

    ¼ cup avocado oil, or as needed

    1 tbsp white vinegar

    ½ tsp ground cayenne pepper, optional

    2 tbsp chopped fresh flat-leaf parsley, optional

Preparation

1. Prepare hollandaise: In a small saucepan, melt ghee. In a blender, combine egg yolks, Dijon, 1 tbsp tepid water and lemon juice. With motor running, stream in ghee. The sauce should be thick enough to coat the back of a spoon. Season with salt and additional lemon juice. Pour into a bowl and cover to keep warm. Set aside.

2. Prepare fritters: Using a towel, squeeze out excess water from potatoes. In a large bowl, combine potato, onion, 1 egg, arrowroot and salt; mix thoroughly. In a heavy skillet, heat oil on high. Working in batches, place 2 tbsp mixture into oil per fritter. Reduce to medium heat and flatten out with a spatula. Cook fritters until golden brown, about 3 minutes per side. Transfer to a paper towel–lined plate.

3. Meanwhile, bring a medium pot of water to a simmer. Add vinegar. Crack remaining 6 eggs into small bowls or cups. Use a wooden spoon to stir simmering water carefully around the rim of pot to create a circular motion. Working in 2 batches, add eggs, 1 at a time, to center of pot. Return pot to a gentle simmer on low heat and cook eggs until set yet still runny in middle, about 3 minutes. Remove with a slotted spoon and drain on a paper towel. Repeat with remaining eggs.

4. On each serving plate, place 2 fritters and top with 1 egg. Drizzle sauce over top. Sprinkle with cayenne and parsley (if using).

Nutrition Information

  • Serving Size: 2 fritters and 1 egg with sauce
  • Calories: 376
  • Carbohydrate Content: 18 g
  • Cholesterol Content: 352 mg
  • Fat Content: 30 g
  • Fiber Content: 2 g
  • Protein Content: 10 g
  • Saturated Fat Content: 14 g
  • Sodium Content: 435 mg
  • Sugar Content: 3 g
  • Monounsaturated Fat Content: 11 g
  • Polyunsaturated Fat Content: 3 g