Redneck Eggs Benedict (Grain-free) – SRC

August 25, 2013 at 10:00 pm 13 comments

Whew! I made it and posted on time! Ok, that was just a little side note for myself…I have been internet-less over the past month after moving to a new apartment so I’m quite thrilled to be “connected” again. Plus, I am just in time for another Secret Recipe Club reveal!

Redneck Eggs Benedict 2

This month, I was assigned Bobbi’s Kozy Kitchen and I couldn’t wait to decide to get in the kitchen. Bobbi is a family-loving foodie with a powerful weight loss success story and a long list of delicious recipes that make my mouth water. I immediately knew what I wanted to make. With a name like “Redneck Eggs Benedict”, I couldn’t resist! I love eggs, potatoes and bacon, and the fact that I hadn’t posted a breakfast recipe in awhile made this a win-win in my book.

I decided to use sweet potatoes over the white variety for a little color and added sweetness. I made these grain-free by using coconut flour in lieu of regular gluten-free all purpose flour, which worked out well! Being from Texas, I have an affinity for food with a little spice or a bit of a kick so I also revved up the spice in the potato hash cakes/patties by adding a southwest chipotle spice blend. I also decided to lighten up the sauce and made a quick and easy “faux Hollandaise” by using a combination of Greek yogurt, mayo, dijon, Franks Hot Sauce, tumeric and a smidge of coconut oil. I decided to eliminate the egg yolks altogether so no cooking was required. I decreased the amount of bacon by half and chose to crumble it on top along with the green onions for a garnish…mmmm!

Redneck Eggs Benedict 1

This dish was DELISH! It was filling, very satisfying and had a lovely amount of spice and flavor. While the lightened up Hollandaise may not taste like the traditional version, it is very yummy and you can use it over sauteed veggies, potatoes, asparagus, rice or chicken :) Thanks to Bobbi for the inspiration!

It’s confession time though: I was talking on the phone mid-poach and I left the eggs in the water for a minute or two too long….so they weren’t “perfect” if you like a really runny yolk BUT the sauce combined with the slightly runny center was still very, very yummy! :)

Redneck Eggs Benedict (lightly adapted from Bobbi’s Kozy Kitchen)
Gluten-free, Grain-free, Nut-free, Refined Sugar-Free, Dairy-free option

Ingredients:

For the Sweet Potato Cake:

1 pound sweet potatoes, peeled and grated (or could use russet)
1/2 onion, finely chopped
2 Tbsp coconut flour (for grain-free) OR 1/3 all-purpose gluten-free flour (use more as needed to bind cakes)
1 tablespoon fresh thyme leaves, copped
1 tablespoon fresh flat-leaf parsley, chopped
2-3 tsp Southwest Chipotle salt-free seasoning (I used Mrs. Dash)
1/2 teaspoon sea salt
1/4 teaspoon pepper
1 egg, beaten
2 green onions, greens only only chopped for garnish
1 Tbsp coconut oil, for cooking (or butter, ghee, Earth Balance)

 For the Lightened up Hot “Faux Hollandaise Sauce”

1/3 cup plain Greek yogurt or use plain non-dairy yogurt for dairy-free
1/3 cup mayonaise, homemade mayo or Vegenaise
2 tablespoons fresh lemon juice, plus more
1 tsp dijon mustard (optional, I just like the taste)
2 Tbsp melted coconut oil or Earth Balance (for dairy-free) or butter/ghee or a combo (I used coconut oil)
pinch of tumeric (for color, optional)
Sea salt and black pepper to taste
Hot sauce (I used Franks Red Hot) to taste, I used 1 tablespoon

4 slices bacon
8 poached eggs (step by step instructions from Smitten Kitchen)
Sweet or Smoked Paprika for sprinkling

Directions 

1. Preheat oven to 300 degrees F.

2. Rinse shredded potatoes in cold water and squeeze water out. Pat dry with paper towels. Place potatoes in a large bowl and add the onion, coconut flour, thyme, chipotle seasoning, parsley, salt, pepper, and egg. Mix well and set aside.

3. Heat a large skillet over medium heat and cook the bacon until crispy. Crumble and set aside.

4. Heat 1/2 Tbsp coconut oil in a large skillet over medium heat.  Form potato mixture into 8 patties, carefully place them in the heated skillet (4 at a time). Press down with spatula to make sure the patty is firm. Cook for about 5 minutes or until the patty is golden brown. Carefully turn the potato cake with a wide spatula and continue to cook for an additional 5 minutes. Remove the cakes and place them on a baking sheet in a single layer in the oven to keep warm. Repeat for the other 4 patties.

5. Poach eggs, place on paper towel while you prepare the Hollandaise.

6. To make the faux Hollandaise, whisk together yogurt, mayo, mustard, hot sauce and lemon juice in a small bowl until combined. Stir in the melted coconut oil/butter/Earth Balance and whisk well. Season with salt, pepper and more hot sauce if desired.

7. To serve, lay two potato cakes on a plate. Top each cake with a poached egg and pour Hollandaise sauce over the top. Garnish with crumbled bacon, chopped green onions and a sprinkle of paprika. Enjoy while hot!

Serves 4 for a full meal (2 potato cakes each) or 8 small

redneck eggs benedict biteFor other recipes in this month’s reveal, click below!

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Entry filed under: Breakfast, Gluten Free, Main Dish, Refined Sugar Free. Tags: , , , , , , , , , .

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13 Comments Add your own

  • 1. Rebekah @ Making Miracles  |  August 26, 2013 at 7:48 am

    What a great idea!! Terrific SRC choice – thanks for sharing! :)

    Reply
  • 2. Karen  |  August 26, 2013 at 8:05 am

    OH YES! I would love to make these with some of my hen’s eggs, all free-range! LOVELY SRC pick! Karen

    Reply
  • 3. Bobbi's Kozy Kitchen (@BobbisKozyKtchn)  |  August 26, 2013 at 9:04 am

    What a great twist to my dish. I love it!! Sounds wonderful :)

    Reply
  • 4. Fantastical Sharing (@FantasticalSR)  |  August 26, 2013 at 9:33 am

    That hollandaise looks to die for! YUM! Happy reveal day :)

    Reply
  • 5. Melissa  |  August 26, 2013 at 11:13 am

    Ooh, this is my kind of breakfast! Poached eggs over what is essentially a sweet potato pancake sounds like absolute Heaven! Awesome pick this month, thanks for sharing! :)

    Reply
  • 6. sallybr  |  August 26, 2013 at 2:05 pm

    I am usually not too fond of messing up with a classic, but this recipe had me dreaming – I LOVE sweet potatoes, they are incredibly nutritious and tasty, to me they taste better and have a better texture than regular potatoes. The colors of this dish, the re-making of it, perfect!

    I am pinning you, rather your post! ;-)

    Reply
  • 7. Tara  |  August 26, 2013 at 3:24 pm

    Awesome looking breakfast! I love that you substituted with sweet potatoes!

    Reply
  • 8. Turnips 2 Tangerines  |  August 26, 2013 at 5:37 pm

    This is a great recipe with lots of my favorite flavors:) Lynn @ Turnips 2 Tangerines

    Reply
  • 9. JennyO  |  August 26, 2013 at 5:58 pm

    WOW these look good!

    Reply
  • 10. Kirstin  |  August 26, 2013 at 7:45 pm

    yummers!!! Looks hearty and filling!!

    Reply
  • 11. Shirley  |  August 26, 2013 at 9:12 pm

    Gosh! So appetizing!

    Reply
  • 12. bakingaddict  |  August 31, 2013 at 1:23 pm

    I love eggs benedict. I usually have them with muffins but the sweet potato cake looks delicious – I’ll have to try that next time. Great SRC pick. Happy belated reveal day.

    Reply
  • 13. The Last Meal- The Brunch Edition | PS...there's cake  |  September 4, 2013 at 10:05 am

    […] my hunger. And that means something savoury that’s high in protein. I’m thinking this Redneck Eggs Benedict may hit the spot. Poached eggs on a sweet potato cake smothered in heavenly hollandaise sauce and […]

    Reply

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