Eggs Benny (A cleaner version)

Do you like eggs benedict but don't like the ingredients that are included in all of it? Would you like to eat it without the guilt? Then this recipe is for you! Simple ingredients and it comes together in 30 min for a breakfast that everyone will love! Husband approved and trust me, my hubby is a "meat and potato" kind of guy if you get what I am saying! haha

This recipe was first introduced in my 28 Day Healthy Reboot Program that I started running this year. I received such raves about this recipe that I knew I had to included it here for all of you to have. It combines the savoury taste of sweet potatoes and onion, with the creaminess of avocado and lemon. Did you know that sweet potatoes are an excellent source of vitamin A, vitamin C, potassium and fiber, avocado is an excellent healthy fat and the egg is an excellent source of protein. Add all of these together and BOOM you've got yourself a balanced breakfast that is gluten free, dairy free and totally delicious! Now, why wouldn't you want that in your life?!

This recipe would make 3 servings, one for you, one for me and maybe one for your significant other....MAYBE, I never said you had to share haha

Cleaned Up Eggs Benny

1 medium sweet potato (grated)

2 eggs (whisked)

1/4 white onion (minced) less or more depending on your preference

3 tbsp of oat flour

Dash of salt and pepper to taste

1 tbsp avocado oil

2 tbsp apple cider vinegar

1 tbsp lemon juice

1 avocado

1/2 clove of garlic (minced)

3 tbsps of water (hot)

1 1/2 tbsp avocado oil

**Note: you can use olive, or coconut oil as well.

1. Combine shredded sweet potato with onion, two whisked egg, oat flour and season with salt and pepper.

2. Heat oil in a frying pan over medium to medium-high heat. Gently form mixture into patties, about 1/4-1/2 cup each. Cook for about 4 to 5 minutes each side, or until tender and light golden brown. Set aside.

3. Crack one egg into a bowl.

4. Bring a pot of water to a rolling boil on your stovetop. Add sea salt and vinegar. Begin stirring your water with a spoon to create a whirlpool. Carefully add your egg into the whirlpool. Cook for 3 to 4 minutes then use a slotted spoon to carefully remove from the poached egg onto a plate lined with paper towel to soak up the excess liquid. Repeat for additional servings.

5. In a food processor, make your hollandaise sauce by blending lemon juice, 1/2 an avocado, water, olive oil, garlic and a pinch of salt.

6. For each serving, stack two sweet potato hash browns and top with the remaining slices of avocado and poached egg. Drizzle with avocado hollandaise and season with salt and pepper to taste. Top with broccoli sprouts. Enjoy!

This recipe would be good with salsa as well, there a many combinations of flavours you could add to this, if you make this please share with me in the comments below!

Now, if this doesn't make your mouth water, I'm not sure what will!

Enjoy my friends!