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Katy Allan

Eggs Benny Bowl

All the flavor of Eggs Benny, minus the bread. This. Is. Amazing.
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Servings: 2 servings
Ingredients Method

Ingredients
  

Roasted Veggie Hash:
  • 1 medium sweet potato peeled + diced
  • 2 cups brussels sprouts halved
  • 1 yellow onion diced
  • 3 tbsp extra virgin olive oil
  • sea salt + pepper to taste
Poached Eggs:
  • 4 Vital Farms pasture-raised eggs
  • 3 tbsp white distilled vinegar
Hollandaise Sauce:
  • 1 stick Vital Farms pasture-raised unsalted butter melted until golden brown
  • 3 Vital Farms pasture-raised egg yolks
  • 2 tbsp freshly squeezed lemon juice
  • 1/4 tsp sea salt
Optional topping:
  • pinch minced Italian flat leaf parsley

Method
 

  1. Preheat the oven to 425 degrees.
  2. Toss the sweet potato, brussels sprouts + onion with the olive oil, sea salt + pepper, then arrange evenly in a single layer on a sheet pan. Bake at 425 degrees for about 20-25 minutes, tossing the veggies halfway through.
  3. While the veggies are roasting, bring 2-3" of water up to a boil in a small saucepan over high heat. Stir in vinegar + reduce the heat to medium to bring the water down to a simmer. 
  4. Crack an egg into a small ramekin + hold directly over the surface of the simmering water, gently sliding the egg into the saucepan. Let the egg cook for 3 minutes, then remove with a slotted spoon + repeat with the other eggs.
  5. Lastly, make the hollandaise sauce by blending the egg yolks, lemon juice + sea salt in the blender. With the blender still running, slowwwwly drizzle the hot melted butter in through the feeder hole in the blender lid. It will thicken up into a sauce immediately. Season further as needed + serve immediately.
  6. To serve, place the roasted veggies in two bowls, top with the eggs + hollandaise, then garnish with minced parsley.