Paleo Eggs Benedict on Sweet Potato Toast

Ingredients

For the Sweet Potato Toast Rounds & Bacon:

• 2 large Garnet or Jewel sweet potatoes, sliced into 8 uniform 0.5-inch thick rounds
• 2 tbsp unrefined avocado oil or melted ghee
• 8 slices sugar-free uncured Canadian bacon, prosciutto, or smoked salmon (Whole30)
• 1 tsp coarse Celtic sea salt and 0.5 tsp garlic powder

For the Poached Pasture-Raised Eggs:

• 8 large fresh pasture-raised eggs (cold)
• 1 tbsp raw unfiltered apple cider vinegar (helps egg whites coagulate tightly)

For the 1-Minute Blender Ghee Hollandaise:

• 0.5 cup grass-fed ghee, heated until hot and bubbling (approx. 180°F)
• 3 large pasture-raised egg yolks (room temperature)
• 1.5 tbsp fresh organic lemon juice
• 0.5 tsp Dijon mustard (sugar-free)
• 0.5 tsp coarse Celtic sea salt and pinch of cayenne pepper / smoked paprika

For Garnish:

• Fresh chives, finely snipped
• Smoked Spanish paprika & cracked black pepper
• Ripe sliced avocado (optional)

Step-by-Step Instructions

1. Roast Sweet Potato Toasts: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper. Arrange sweet potato slices in a single layer. Brush both sides with avocado oil and season with sea salt and garlic powder. Roast for 15 to 18 minutes, flipping halfway through, until tender and caramelized with crisp golden edges.
2. Crisp Canadian Bacon: While potatoes roast, heat a skillet over MEDIUM heat. Sear Canadian bacon slices for 1 to 2 minutes per side until lightly browned and sizzling. Keep warm.
3. Make 1-Minute Blender Hollandaise (Emulsion Invariant): In a high-speed blender or immersion blender cup, add egg yolks, fresh lemon juice, Dijon mustard, sea salt, and cayenne. Blend on HIGH for 15 seconds. With the blender running on low-medium speed, very slowly drizzle in the bubbling hot melted ghee in a thin, continuous stream. The sauce will instantly transform into a thick, glossy, velvety hollandaise in 45 seconds. Keep in warm spot.
4. Poach Eggs (Whirlpool Technique): Fill a wide pot with 3 inches of water and 1 tbsp apple cider vinegar; bring to a gentle simmer (tiny bubbles, not a rolling boil). Crack 1 egg into a small ramekin. Use a spoon to swirl the simmering water into a gentle vortex. Carefully slide the egg into the center of the vortex. Poach for 3 minutes until whites are completely set and yolks remain soft. Lift with a slotted spoon and blot bottom on a paper towel. (Repeat with remaining eggs).
5. Assemble Eggs Benedict: Place 2 roasted sweet potato toast rounds on each plate. Top each toast with a slice of seared Canadian bacon (or avocado slice). Place 1 tender poached egg gently on top of each stack.
6. Smother & Serve: Ladle generous spoonfuls of warm ghee hollandaise over each poached egg. Sprinkle with snipped fresh chives, smoked paprika, and freshly cracked black pepper. Serve immediately while warm and runny!

Nutritional Breakdown (Per Serving - 2 Benedicts)

Chef's Paleo Nutritional Science

Grass-fed ghee provides rich fat-soluble Vitamins A, D, E, and K2 (menaquinone-7) that regulate calcium deposition into bones. Pasture-raised egg yolks supply dense phosphatidylcholine, which supports hepatic lipid metabolism and cell membrane synthesis.

Frequently Asked Questions