Holy moly this Southwestern eggs benedict is damnnnnn delicious. Sweet potato “toast” topped with avocado, poached egg, and a smoky chipotle sauce makes this my new favorite healthy breakfast!
For those of you who are wondering what the heck sweet potato “toast” is, it is basically thin slices of sweet potato that are toasted and substituted in place of normal toast. It’s a gluten-free, paleo friendly, and healthier alternative to the typical refined carbohydrate heavy toast.
Sweet potato toast can be a bit tricky to master at first. I was able to successfully cook it on my first try because I made sure my slices were relatively thin (about 1/4 inch each) and I used a toaster oven. To ensure an even 1/4 of an inch thickness, I used this Mandoline Slicer that has different width settings including a 1/4-inch option. I then put the slices in the toaster oven on high for seven minutes and voila, it came out beautifully.
There are many different ways to make sweet potato toast. You can make it in a toaster oven (like I did), a regular toaster, or even an oven. Epicurious posted a piece that explains a little bit about how to cook the toast in all of these different ways. If you have a toaster oven, I suggest using it because every time I’ve used my toaster oven, it has come out great!
Now, some people may think the best part of eggs benedict is the poached eggs, but for this Southwestern version, it is most certainly the chipotle sauce. This sauce adds a smoky flavor with a touch of spicy that wonderfully compliments the creaminess of the egg and avocado and the sweetness of the potato. To make the sauce, you need Chipotle Peppers in Adobo Sauce, which is what creates that delicious smoky flavor! You can find these chiles online or at any local grocery store in the Mexican food aisle.
This heavenly Southwestern Eggs Benedict serves as a great healthy recipe to make for your next lazy Sunday brunch at home! Hope you enjoy it as much as I did!
- 1 Sweet Potato
- 1 Tablespoon Olive Oil
- 1 teaspoon Salt
- 1 single Chipotle Pepper in Adobo Sauce
- 1 teaspoon of the Adobo Sauce
- ½ cup Greek Yogurt
- ½ Tablespoon Lime Juice
- 2 Eggs
- ½ Tablespoon White Vinegar
- 2 pieces of the Sweet Potato Toast
- ½ Avocado, sliced
- 2 Tablespoons Chipotle Sauce
- ½ Tablespoon Cilantro, chopped
- Wash and scrub the sweet potato clean
- Slice the sweet potato into slices, about ¼-inch thick (you will only need two slices for this recipe, but can save the rest in the refrigerator for up to one week)
- Brush both sides with olive oil and sprinkle with salt
- Place in a toaster oven or toaster on high for 7 minutes
- After 7 minutes, take out and pierce the middle of the slices with a fork to see if tender
- Once sweet potato slices are tender and cooked all the way through, take out and set aside
- Place all ingredients into a food processor
- Pulse until sauce is thoroughly blended
- Heat a large pot of water on high
- Add in the White Vinegar to the water
- Bring water to a boil
- Crack an egg into a separate bowl
- Once water is boiling, lower the heat to a simmer
- Using a spoon, stir the water in a circular motion following one direction
- Delicately pour the egg in the middle of the swirling water
- Allow egg to cook for 1-2 minutes
- Using a slotted spoon, scoop the egg out once it is finished cooking
- Repeat the same procedure for the second egg
- Place two slices of the sweet potato toast onto a plate
- Top each slice with avocado slices, a poached egg, and chipotle sauce
- Sprinkle each eggs benedict with chopped cilantro
- Serve and enjoy!