Kensington Park’s Annual Speaker Series: Local Author Spotlight
Tuesday, June 18th at 2pm: Philip Padgett, Author of Advocating Overlord: The D-Day Strategy and the Atomic Bomb
Spots are limited. Click HERE & RSVP Today!
Open Mobile Menu
Kensington Park’s Annual Speaker Series: Local Author Spotlight
Tuesday, June 18th at 2pm: Philip Padgett, Author of Advocating Overlord: The D-Day Strategy and the Atomic Bomb
Spots are limited. Click HERE & RSVP Today!
Open Mobile Menu

Culinary Corner with Chef Morissa: Sweet Potato Eggs Benedict

Sweet Potato Eggs Benedict

Sweet Potato

INGREDIENTS:

• 1 Small, sweet potato
• 1 Egg
• 2 Pieces of bacon, cooked and crumbled
• ½ Ripe avocado sliced
• Scallions, chopped for garnish
• Salt and pepper to taste
• Cilantro, chopped for garnish

Hollandaise Sauce

INGREDIENTS:

• 3 Egg yolks
• 1 tbsp. Lemon juice
• 1 tsp. Dijon mustard
• ¼ tsp. Salt
• 1 pinch Cayenne pepper
• ½ cup Unsalted butter, hot and melted

PREPARATION:

Hollandaise Sauce: Melt butter until hot, then add egg yolks, lemon juice, Dijon mustard, salt, and Cayenne pepper into a high-powered blender for 5 seconds until combined. With blender running slowly, stream in butter slowly until emulsified. Pour Hollandaise sauce into a small bowl and keep warm until needed.

Preheat oven to 400 degrees and put potato on baking sheet. Cook until fork tender. Slit open and squeeze both ends to open potato. Mash inside and add salt and pepper to taste. Create a well, and then crack egg and add to center of potato. Bake for an additional 10 minutes. Remove and garnish with Hollandaise sauce, bacon crumbles, avocado slices and fresh herbs.

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