Eggs Benedict – Serves one
2 sweet potato waffles, recipe below
2 ounces of Trader Joes Wild Sockeye Smoked Salmon
2 poached eggs
2 Tbsp of Hollandaise Sauce, recipe below
Lay out two sweet potato waffles, side by side, on your plate. Lay about 1 ounce of smoked salmon on each waffle. Top with a poached egg. Spoon a tablespoon (or more!) of Hollandaise sauce over the poached egg and enjoy!
Note: My sweet husband does not eat Whole 30 with me. But when he came out in the kitchen after I made these Eggs Benedict he said, “What? You made something this fancy and you didn’t make it for ME?” hmmmm…. maybe he should begin eating Whole 30 with me!
Sweet Potato Waffles – makes 6 waffles
1 medium sweet potato
Olive Oil for waffle iron
Peel your sweet potatoes. Grate them into a bowl. I use my KitchenAid with the grater attachment. My sweet potato ended up being about 4 cups once it was grated so I added 2 eggs. I usually add one egg per 2 cups of grated sweet potatoes. Heat the waffle iron. Spray with compliant oil. I used Pompeian Organic Extra Virgin Olive Oil non-stick cooking spray.
Fill a ½ cup measuring cup with sweet potato mixture. Somewhat pack it. Turn it upside down on the waffle iron. I found that it works better if I keep it in a lump and don’t spread it around. My waffle iron tells me when it’s done. So once the beep sounds, I lift off the waffle with a fork.
3 egg yolks
Pinch of salt
Pinch of pepper
½ cup homemade ghee, recipe below
Put the egg yolks into a pint wide mouth mason jar. Squeeze the ½ of lemon into the jar. Shake a bit of salt and pepper into the jar. Heat up ½ cup homemade ghee until it barely starts simmering. With an immersion blender running in the egg yolk mixture, slowly drizzle the hot ghee into it and blend until all is fully incorporated. Your sauce should be nice and thick and creamy. I found it was easier to heat the ghee up in the microwave in a glass liquid measuring cup so I could drizzle it in more easily with the lip on the glass measuring cup.
I place 2 cups of Kerrygold butter into a sauce pan. Heat it up until it begins to boil. Turn it down low and simmer on the stove until the milk solids drop to the bottom of the pan and begin to turn brown. Maybe 10 minutes. I like it JUST when it starts to change color. Strain the milk solids out with a metal strainer lined with several layers of cheesecloth. I store it in my cupboard in an empty store-bought glass ghee container.
In a small sauce pan, heat water up to a simmer. Add a tsp of vinegar and gently swirl the water in a circle. Break your eggs into a glass custard cup and gently place them in the very center of the swirl of water. The vinegar and the swirling water help keep the eggs together so the eggs don’t spread out in the water. Barely simmer, don’t boil, the eggs for 3-4 minutes. Some people like to turn off the heat once you put your eggs in, put on the lid, and let it sit for 5 minutes. I haven’t done that method.