Eggs Benedict With Sweet Potato Toast
As with most high-protein foods, eggs promote the release of dopamine and norepinephrine, which are ‘feel-good’ chemicals that can heighten mood and bolster energy.
Try this household staple poached on Sweet Potato toast (yes, it’s a thing) topped with creamy cashew hollandaise sauce – for a delicious gluten free brunch.
1 medium sweet potato, peeled and evenly sliced, lengthways
2-4 free range eggs (depending on how many you eat)
1 avocado, evenly sliced
2 cups spinach leaves
Chives for garnish
1 tsp vinegar
1-2 cups of cherry tomatoes
1 cup of cashews (soaked for at least 4 hours, discard soaking water)
½ tbsp ground turmeric
½ cup hot water
Juice of ½ lemon
1. To make the hollandaise sauce, place all hollandaise ingredients in a high-speed blender or food processor and mix until it forms a smooth, lightly running sauce. Set aside.
2. Bring a medium-sized saucepan of water to a gentle simmer, add vinegar and give the boiling water a thorough swirl before adding the egg. Crack and poach the eggs for 3-4 minutes. Remove the eggs from the pot with a spatula and place on a plate with kitchen paper towel to remove excess moisture. Set aside.
3. Place sweet potato slices in toaster and toast for around 5-6 minutes or until slightly golden or cooked through.
4. Once the sweet potato is toasted, add to a serving plate and top with spinach leaves, avocado, cherry tomatoes, poached egg(s) and drizzle cashew sauce. Garnish with salt and pepper and chopped chives. Serve immediately.