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Redneck Eggs Benedict (Grain-free) - SRC

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Ingredients
  

For the Sweet Potato Cake:

  • 1 pound sweet potatoes, peeled and grated (or could use russet)
  • 1/2 onion, finely chopped
  • 2 Tbsp coconut flour (for grain-free) OR 1/3 all-purpose gluten-free flour (use more as needed to bind cakes)
  • 1 tablespoon fresh thyme leaves, copped
  • 1 tablespoon fresh flat-leaf parsley, chopped
  • 2-3 tsp Southwest Chipotle salt-free seasoning (I used Mrs. Dash)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 1 egg, beaten
  • 2 green onions, greens only only chopped for garnish
  • 1 Tbsp coconut oil, for cooking (or butter, ghee, Earth Balance)

 For the Lightened up Hot "Faux Hollandaise Sauce"

  • 1/3 cup plain Greek yogurt or use plain non-dairy yogurt for dairy-free
  • 1/3 cup mayonaise, homemade mayo or Vegenaise
  • 2 tablespoons fresh lemon juice, plus more
  • 1 tsp dijon mustard (optional, I just like the taste)
  • 2 Tbsp melted coconut oil or Earth Balance (for dairy-free) or butter/ghee or a combo (I used coconut oil)
  • pinch of tumeric (for color, optional)
  • Sea salt and black pepper to taste
  • Hot sauce (I used Franks Red Hot) to taste, I used 1 tablespoon
  • 4 slices bacon
  • 8 poached eggs (step by step instructions from Smitten Kitchen)
  • Sweet or Smoked Paprika for sprinkling

Instructions
 

  • Heat a large skillet over medium heat and cook the bacon until crispy. Crumble and set aside.
  • Heat 1/2 Tbsp coconut oil in a large skillet over medium heat.  Form potato mixture into 8 patties, carefully place them in the heated skillet (4 at a time). Press down with spatula to make sure the patty is firm. Cook for about 5 minutes or until the patty is golden brown. Carefully turn the potato cake with a wide spatula and continue to cook for an additional 5 minutes. Remove the cakes and place them on a baking sheet in a single layer in the oven to keep warm. Repeat for the other 4 patties.
  •  Poach eggs, place on paper towel while you prepare the Hollandaise.
  •  To make the faux Hollandaise, whisk together yogurt, mayo, mustard, hot sauce and lemon juice in a small bowl until combined. Stir in the melted coconut oil/butter/Earth Balance and whisk well. Season with salt, pepper and more hot sauce if desired.
  • To serve, lay two potato cakes on a plate. Top each cake with a poached egg and pour Hollandaise sauce over the top. Garnish with crumbled bacon, chopped green onions and a sprinkle of paprika. Enjoy while hot!