Breakfast is the best part of any day and benedicts might just be the best part of breakfast! (although the paleo bowl really gives them a run for their money...and coffee...and bubbles). So when it's national Eggs Benedict Day and you have family in town -> you eat Eggs Benedict! (with coffee and bubbles)
But Benedicts are full of dairy and grain so we need to do a little tweaking to the classic. This has all the glorious texture and taste of a true Benedict so you'd never guess its completely grain, dairy, sugar, and gluten free!
I use the creamy cauliflower sauce as the replacement for hollandaise and a cauliflower sweet potato cake instead of an english muffin or toast. I did mine meat free, but John added a little cajun rubbed sliced turkey to his. Feel free to add any meat or meat replacement you'd like. Dandelion Greens would also be a great addition. We topped it all will freshly chopped chives.
Cheers! Hope you enjoy some Eggs Benedict today with friends and family!
- eggs, 4 (free-range, pasture raised are best!)
- sweet potato, 1/2, baked
- cauliflower, ~1/2 head (2 cups), divided
- broth, 1/2 cup
- garlic, 1 clove
- onion, white, 1/8 cup
- extra virgin olive oil
- coconut oil
- chives, diced, 1 tsp
- food processor
- pulse half of the cauliflower in a food processor until it turns into a rice like texture. be careful not too over pulse or it will turn to the texture of mashed potatoes.
- mix the cauliflower rice with the peeled baked sweet potato until combined
- heat the coconut oil on medium high heat until hot (water will sizzle). the coconut oil should coat the bottom of your skillet and be 1/8 inches deep all the way across.
- form the potato & cauliflower mix into four equal sized patties by hand. Add the patties one-by-one to the skillet and cook on each side for about 5 minutes, or until golden brown and cooked through.
- saute the garlic and onion in olive oil on the stove top
- heat the broth (preferably on the stove top)
- blend the remaining cauliflower, broth and sauteed garlic and onion in the blender until smooth.
- fry the eggs on a skillet with a little olive oil to prevent sticking. These should take 1 minute on the first side and about 15 seconds on the second side.
- lay 2 fried potato cauliflower patties on each plate. top with eggs and any optional meat.
- ladle the creamy cauliflower sauce on top of the egg stacks and top with chives
- serve and enjoy!