By Meal Type
Smoky-Sweet Potato Eggs Benedict Recipe
Ingredients
- 6 slices Jimmy Dean® Fully Cooked Hickory Smoked Regular Bacon Slices
- 5 oz. Sweet Potato Waffle Fries
- 3 tsp. Brown Sugar
- 1 oz. Red Onion - Sliced Thin
- 2 oz. Avocado - Halved, Seeded, Peeled & Rough Chopped
- 1/2 tsp. Lime Juice
- 1/8 tsp. Salt
- 2 ea. Eggs - Large Poached
- 2 oz. Hollandaise Sauce (Commercially Available)
- 1 tsp. Chipotle in Adobo - Chopped Fine
- 2 tsp. Cilantro Fresh Chopped
Here’s a real Benedict twist to the traditional English Muffin eggs benedict. Sweet potato waffle fries are topped with Jimmy Dean ® Fully Cooked Hickory Smoked Bacon Slices, poached eggs, onions, avocado, chopped cilantro, a squeeze of lime juice and a classic Hollandaise for a recipe that will make anyone’s days.
Made with Jimmy Dean® Fully Cooked Hickory Smoked Regular Bacon Slices
Directions
- Cook the sweet potato fries according to manufacturer’s instructions. Hold hot.
- Preheat oven or toaster oven to 400°F.
- Place bacon strips on a foil-lined baking sheet.
- Sprinkle each bacon slice with 1 teaspoon of brown sugar. Heat up the brown sugared bacon in oven until hot, about 4-6 minutes total.
- Add the lime juice and salt to the rough chopped avocado.Set aside.
- Prepare the Hollandaise sauce according to manufacturer’s instructions, then add the chipotle in adobo.
- Poach the eggs.
- On a warm plate, put 2 teaspoon-sized portions of chopped avocado on the plate and top those with 2 stacks of 2 sweet potato waffle fries.
- Top each waffle fry stack with 3 slices of bacon.
- Add the red onion and the remaining avocado.
- Flatten the chopped avocado so the eggs have a place to set on.
- Add poached eggs, Hollandaise sauce and chopped cilantro.
- Serve immediately.
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