Eggs Benedict Towers Recipe

Yield: Serves 6
Active Time: 30 minutes
Total Time: 2 hours

Guests always comment on how delicious breakfasts at Cal‑a‑Vie taste, especially after an invigorating morning hike! Sweet potatoes are a great upgrade to traditional potatoes, and even though they taste sweeter, they actually have a lower glycemic index. Sweet potatoes also are a great source of beta-carotene and have more potassium than a banana. Our Yellow Pepper Hollandaise Sauce is a healthier, dairy-free substitute to traditional Hollandaise.
You can make the Tomato Jam and the Yellow Pepper Hollandaise Sauce ahead of time, then reheat when ready to serve.

Tomato Jam:
Yields about 2 cups

• 8 tomatoes, tops removed and halved (Any type of red, firm tomatoes will work. We recommend using Roma.)

• 1 tablespoon grapeseed oil

• 2 sprigs fresh thyme

• 1½ teaspoons kosher salt

In a food processor, add the tomatoes and pulse until broken down, but still chunky (about 10-20 pulses).

In a large skillet over medium heat, warm the grapeseed oil. When hot, add the tomatoes, thyme and salt and allow to reduce until most of the liquid in the pan disappears. Remove from the stove, keep warm and set aside.

Yellow Pepper Hollandaise Sauce:
Yields about 1 cup

• ¼ cup grapeseed oil

• 5 yellow bell peppers, cored, seeded and roughly chopped to about 2-inch pieces

• ½ teaspoon kosher or sea salt

In a large skillet over medium heat, warm the oil. When the oil is hot, add the yellow peppers and salt. Allow the peppers to cook until they sweat, are softened and lightly browned.

In a blender, add the yellow pepper mixture and process until completely smooth. Cover to keep warm. Set aside.

Roasted Sweet Potato Hash:

• 2 pounds red garnet yams or sweet potatoes, peeled and chopped in ½-inch cubes

• 2 teaspoons grapeseed oil

Preheat the oven to 350℉. In a large bowl, combine the yams and grapeseed oil. Spread evenly in a single layer on a baking sheet (use more than one baking sheet if necessary so as not to overcrowd). Roast in the oven for 20-30 minutes until softened and browned. Keep warm and set aside.

Tips: If not using raw chopped yams right away, keep them in the refrigerator submerged in water. This recipe can also be used as a side dish with just about any protein.

Sautéed Spinach:

• 1 teaspoon grapeseed oil

• 16 ounces baby spinach

In a large sauté pan over medium heat, warm the oil. Add the spinach and stir, turning it regularly so it doesn’t stick to the pan. When wilted, remove from the heat. Cover to keep warm and set aside.

Eggs Benedict Towers Assembly:

• 2 tablespoons white distilled vinegar

• 16 cups water

• 12 organic eggs

• Sweet Potato Hash

• Sautéed Spinach

• ½ cup Tomato Jam

• 1 cup Yellow Pepper Hollandaise Sauce

In a large stock pot over high heat, add the vinegar and water and bring to a rolling boil. Stir the water with a spoon to create a light circular current and gently crack 6 eggs into the water. Lower the heat to a very light boil. Set a timer for 4 minutes and gently remove the eggs from the water with a slotted spoon when time is up. While the eggs are cooking, build the Eggs Benedict Towers.

To create the Eggs Benedict Towers: Place a 3-inch ring mold on a serving plate. Spoon about ¼ cup of Sweet Potato Hash in the bottom and lightly tap down to make sure it’s secure. Spoon on top about 2 tablespoons of Sautéed Spinach and lightly tap down again. Spoon about 2 teaspoons of Tomato Jam on top and spread to the edges. Then carefully remove the ring mold.

Repeat to build a second tower on the same plate. Place one poached egg on top of each tower. Pour about 2 tablespoons of Yellow Pepper Hollandaise over the eggs and serve.

Repeat the process on the remaining plates.

Enjoy!

NUTRITION PER SERVING
Cal 316 Fat 20g Protein 14g Carbs 22g Sugar 4g Fiber 4g Sod 523mg