Sweet Potato & Brussels Sprouts Hash Benedict with Thyme Hollandaise

Sweet Potato & Brussels Sprouts Benedict
  • Yield: 4 servings


Thyme Hollandaise
2 egg yolks
Juice of 1/2 a lemon
4tablespoons butter, melted
2teaspoons fresh thyme, chopped
1tablespoon water
Salt and pepper
Sweet Potato & Brussels Sprout Benedict
1/2pound Brussels sprouts, cut into quarters
2 Sweet potatoes, peeled and chopped into 1/2 inch cubes
1/2 Red onion, roughly chopped
2cloves garlic, minced
1teaspoon white pepper
1/2teaspoon salt
1pinch black pepper
2tablespoons coconut oil
4 eggs


  1. Melt four tablespoons butter in a small saucepan. Add thyme and cook for 1-2 minutes. Turn off heat and allow thyme to infuse while preparing the rest of your meal. Remove eggs from refrigerator and bring to room temperature.
  2. Heat a medium-sized sauce pot filled with two inches of water until simmering. This will later be used hollandaise, so set pot aside (still simmering) for several minutes until you have started your hash.
  3. In a separate skillet, heat oil on medium-low heat and add garlic. Cook for one minute until fragrant. Add onion and increase heat to medium. Cook for a few minutes, or until onion soften. Add sweet potatoes and increase heat to medium-high heat. Cook about 8-10 minutes, flipping occasionally, until potatoes are almost tender and beginning to brown. Add Brussels sprouts and cook for 4-5 minutes, or until they brighten in color. Season with white pepper, black pepper, and salt.
  4. While sweet potatoes are cooking, begin the hollandaise sauce. Combine egg yolks, water and lemon juice in a small stainless steel bowl and set over prepared pot of simmering water (hold with a oven mitt as bowl will get warm). Be sure the bowl is hovering over the simmering water, but not touching the water. Whisk egg mixture together for several minutes until it becomes thick and foamy, but being careful not to cook the eggs. After 2-3 minutes remove from heat and slowly drizzle in butter-thyme mixture while whisking vigorously. Continue whisking until hollandaise has thickened. Set aside.
  5. Fill simmering pot of water with 2-3 more inches of water and add a splash of apple cider vinegar. Heat to a high simmer or low boil. At this time, spoon hash mixture onto plates to be ready for your poached eggs. Crack egg into a small ramekin. Dip the edge of the ramekin into the water and gently pour the egg into the water, one at a time. Use a wooden spoon to gently swirl the water surrounding the egg towards the egg to help hold shape. Cook on a high simmer for 3-4 minutes ( I like my yolk runny) or longer for a cooked yolk. Remove egg with a slotted spoon, drain and place on top of hash. Spoon hollandaise on top. Repeat process for additional servings.

Kelly Ridenhour started her blog l-o-r-e.com almost a year ago with a love for food, folklore and stories. Her blog focuses on vegetarian food for everyone with an emphasis on unique, seasonal and whole, plant-based foods.