I have to laugh about how this dish came to be: last night while flipping through Pinterest, I saw no fewer than 10 different recipes for Eggs Benedict. All the photos looked delicious! Of course then I remembered three things:
(1.) I started a 30-day Primal cleanse on Saturday, so I can’t have English muffins…which are one of the best parts of the meal, IMHO.
(2.) I remembered that I’m always disappointed by hollandaise sauce… I love the smell, the taste is good…but the aftertaste is just gross. Always. And everyone’s. It makes me sad that this little hussy of a breakfast tasty always seduces me and then leaves me disappointed, but I digress.
(3.) I can’t poach eggs. I can follow crazy directions to create some of the most amazing foods you’ve ever tasted, but I can’t poach a d@mn egg. I’ve tried every “this is the easiest way” trick there is, and it just won’t happen. If you can teach me, I will love you forever.
I wanted to recreate something similar to Eggs Benedict, but in a Primal fashion. I thought about using thick sweet potato slices for the “muffin” part, but I didn’t think I could get them the consistency that I wanted. I thought about doing a friend egg instead of poached, but I thought it would look funny. So the following is what I came up with…which is NOTHING like Eggs Benedict, by the way!
* As an aside, during a text message conversation about this dish tonight, I decided that these are the perfect size to set on top of a filet mignon…so do with that information what you will!
1 medium potato, shredded (sweet or white, doesn’t matter–I used white tonight because I ran out of sweet potatoes)
1 acorn squash, peeled, seeded, and shredded with the potato
1 Tbsp + 1 Tbsp Kerrygold butter
6-8 pieces of bacon, cooked to crispy and drained on paper towels
6-8 pieces of black forest ham (or anything other meat you’d like)
1 small shallot, diced
6 eggs, whisked with 4 Tbsp water
For the potatoes:
1.- Preheat oven to 400. Line a baking sheet with parchment and brush with your choice of liquid fat.
2.- In large skillet over medium-high heat, melt 1 Tbsp Kerrygold. When hot, add shredded potatoes and acorn squash. Cook until browning and starting to crisp.
3.- Using a large spoon, scoop spoonfuls onto the prepared baking sheet. Flatten slightly into the shape of patties. Bake 15 minutes, flip patties, and bake another 10 minutes. Keep warm with foil-wrapped cooked bacon in 170 degree oven.
For the eggs (feel free to add any other vegetables you want to the scrambled eggs):
1.- In large skillet over medium heat, melt 1 Tbsp Kerrygold. When hot, add shallots. Saute until they start to soften.
2.- Add whisked egg mixture. Cooked scrambled eggs as you normally would. Season with very little salt and as much pepper as you want. Remove from heat.
On individual plates, layer in the following order (from bottom to top):
1.- Hash brown patty
2.- 1-2 slices of black forest ham
3.- Scoop of scrambled eggs
4.- Scoop of guacamole
5.- 1-2 slices of bacon (it’s easiest if you break each slice in half)