Sweetpotato Egg Bennys

Apr 17

From hungry to brunch in under an hour! We love swapping the traditional english muffin for a crispy and tender sweetpotato fritter. Poached eggs and homemade hollandaise top the whole thing off.

Sweetpotato Eggs Bennys

Servings: 3 or 6

Prep time: 25 minutes

Cook time: 15 minutes

Total time: 40 minutes

Print the Recipe

Ingredients:

For the Sweetpotato Fritters:
8 oz sweetpotato
1/4 medium white onion
1 tbsp chopped fresh sage
1 tbsp all-purpose flour (or rice flour)
1 tsp salt
1/2 tsp ground pepper
1 large egg
2 tbsp ghee
1 tbsp olive oil
Salt to taste

For the Hollandaise Sauce:
3 large egg yolks
1 tbsp lemon juice (or more to taste)
1/4 tsp kosher salt
1/2 cup unsalted butter
Pinch of cayenne pepper (optional)

For Serving:
1 tbsp olive oil
11 oz fresh spinach
Salt and pepper to taste
6 eggs (for poaching)

Instructions:

Make the Hollandaise Sauce: Blend egg yolks, lemon juice, and salt. Slowly drizzle in hot melted butter while blending. Adjust seasoning. Keep warm or loosen with warm water if thickened.
Make the Sweetpotato Mixture: Grate sweetpotato and onion. Squeeze out excess moisture. Mix with sage, flour, salt, pepper, and egg until well combined.
Shape and Cook: Heat ghee and olive oil in skillet. Form 6 patties from the mixture. Cook 4–5 minutes per side until golden and crispy. Drain and season with salt.
Poach the Spinach: Boil spinach for 30 seconds. Drain, season with salt and pepper, and set aside.
Poach the Eggs: Create a vortex in boiling water. Add eggs and turn off heat. Cover and poach for 2 minutes until whites are set.
Plate: Layer sweetpotato fritter, poached spinach, poached egg, and spoon over hollandaise sauce. Serve warm.