SPIRIALIZED EGGS BENEDICT WITH SWEET POTATO
by CHEF DAN:
Serves
3
INGREDIENTS:
1
sweet potatoes, bladé c, noodles trimmer
Pam
cooking spray
1/2-teaspoon
EACH garlic powder, onion powder and turmeric
Sea
salt and freshly ground black pepper to taste
1
avocado, insides cubed
HOLLANDAISE
SAUCE:
2
egg yolks
1
tablespoon lemon juice
1/2-teaspoon
salt
1
chipotle pepper + 1 teaspoon adobo sauce
3
tablespoon coconut oil, melted
DIRECTIONS:
(PREHEAT OVEN TO 425 F)
1.
Place
sweet potato znoodles on a baking sheet, lightly coated with Pam.
2.
Season
with garlic powder and next 4 ingredients.
3.
Sprinkle
over with avocado cubes and roast for 10-14 minutes.
4.
Place
egg yolks, and next 4 ingredients in a blender.
5.
With
the blender running on slow; pour in the coconut oil, blend until thickened.
6.
Set
aside
7.
Fill
a saucepan halfway with salted water and bring to steady simmer.
8.
Crack
the eggs individually into a ramekin.
9.
Create a gentle whirlpool in the simmering
water to help the egg wrap around the yolk.
10.
Cook
for 3 minutes.
11.
Remove
with slotted spoon and gently rest on paper towel lined plate.
12.
When
the potatoes and avocado are done, place like a “nest” on three plates.
13.
Top
each with poached egg and drizzle with hollandaise sauce.
14.
Garnish
with parsley.
ENJOY
DAN: FOR THE JOY OF COOKING!!
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