Sweet Benedict

Yields: 4 servings

My favorite brunch food?  Eggs Benedict.  Hollandaise sauce is just all kinds of delicious, and Eggs Benedict provide a perfect excuse to experience that heavenly garnish.

In case ya missed it, I whipped up a vegan Hollandaise a while back that's, if you don't mind my saying so, spot on, and I was inspired to create a little twist on a traditional Eggs Benedict.

In lieu of English muffins, we've got baked sweet potatoes, quinoa and lentils instead of ham, a bed of greens, a poached egg, and, of course, Hollandaise.


4 baked sweet potatoes
1/2 cup green lentils
1/2 cup quinoa (dry)
8-10 baby bella mushrooms, chopped
8 cups kale
1/2 small yellow onion, chopped
3-4 garlic cloves, minced
salt and pepper to taste
1 tbsp coconut oil

4 eggs, poached
Green onion for garnish

1 batch of Butter Free Hollandaise Sauce


  1. Preheat oven to 350.  Pierce your sweet potatoes with a fork a few times around the perimeter and place them on a baking tray.  Bake for 40-60 minutes, or until juices begin to run and a fork is easily inserted through the skin.
  2. Place 1/2 cup lentils in 1 cup of water and bring to a boil.  Cover and simmer on low heat 15-20 minutes, or until water is absorbed and lentils are softened.
  3. Place 1/2 cup qunion in 1 cup of water and bring to a boil.  Cover and simmer on low heat 15-20 minutes or until water is absorbed and quinoa is fluffy.
  4. In a large saute pan, heat 1 tbsp coconut oil.  Add onion over medium high heat and saute until slightly translucent.  Add mushrooms and saute another 2 minutes.  Reduce to low heat and add kale and garlic to your pan.  Wilt kale down until it becomes a lovely bright green.  Add desired salt. (I usually do a couple twirls of my sea salt grinder.)
  5. Poach your eggs.  (Need instructions?)
  6. On your plate, lay down your bed of greens and mushrooms first.  Place your sweet potato on top, and split him in half lengthwise to make room for your stuffings.
  7. Scoop in some quinoa, some lentils, and then gently place your perfect poached egg.
  8. Drizzle Hollandaise on top and garnish with green onion.


Brittany KrigerComment