TasteToronto | Ramona’s Kitchen's Southwest Benedict

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Ramona’s Kitchen's Southwest Benedict

Moderate

Ramona’s Kitchen's Southwest Benedict

from Ramona's Kitchen

Robin Winship

Robin Winship

Ramona’s Kitchen's Southwest Benedict

Yields:

1 Servings

Prep Time:

0 hours 20 mins

Cook Time:

0 hours 30 mins

Method

Southwest Benedict 5 Steps

  • Step 1

    Starting in cold, salted water, bring the sweet potato (with skin on) up to a boil and cook until soft. Let cool, remove skin and cut into English muffin size shapes, two per serving.

  • Step 2

    In a pan on medium-high heat, sear both sides of the sweet potato in butter until golden brown (tilting the pan and spooning the butter on the sweet potato as you go). Remove from heat and set aside.

  • Step 3

    Slice avocado in half around pit, remove pit and take skin off. Then thinly slice each half, flip over the sliced avocado to make a nest and place each half on top of each sweet potato round. Make hollandaise (see recipe below).

  • Step 4

    Crack each egg into a ramekin or small dish. Bring a pot of water to a boil and then add the white vinegar, lower the heat so the water is no longer boiling. Stir the water to create a vortex and gently slip the eggs into the water one at a time. Cook for 2 to 3 minutes. Remove with a slotted spoon onto paper towel.

  • Step 5

    Place one poached egg on top of each avocado and sweet potato round. Ladle a large spoonful of hollandaise sauce and top with chipotle aioli and dried parsley.

Hollandaise 5 Steps

  • Step 1

    Melt butter in a small saucepan, remove from heat but keep warm.

  • Step 2

    Whisk egg yolks, lemon juice and 1 tbsp hot water in a medium metal bowl.

  • Step 3

    Place bowl over a saucepan of barely simmering water (do not allow bottom of bowl to touch the water).

  • Step 4

    Slowly drizzle butter into bowl, around 2 tbsp at a time, whisking constantly, until fully incorporated and sauce is thick.

  • Step 5

    Season with cayenne, salt, pepper and more lemon juice if desired. Serve immediately or keep warm until ready to use.

Tags:

Cooking At Home

Toronto Recipes

Southwest Benedict

Ramona's Kitchen

Moderate

Ramona’s Kitchen's Southwest Benedict

from Ramona's Kitchen

Robin Winship

Robin Winship

Ramona’s Kitchen's Southwest Benedict

Yields:

1 Servings

Prep Time:

0 hours 20 mins

Cook Time:

0 hours 30 mins

Ingredients

Southwest Benedict

  • 1 sweet potato

  • 1 avocado

  • 2 fresh eggs

  • 1/2 cup hollandaise (recipe below)

  • 3 tbsp white vinegar

  • 1 oz Hellmann's ancho chipotle sauce (chipotle aioli)

  • 2 tbsp butter

  • 1 tsp dried parsley (or fresh)

Hollandaise

  • 1 cup (2 sticks) unsalted butter

  • 2 large egg yolks

  • 1 tbsp fresh lemon juice

  • Cayenne pepper

  • Salt and pepper

Send list of ingredients to myself

Method

Southwest Benedict 5 Steps

  • Step 1

    Starting in cold, salted water, bring the sweet potato (with skin on) up to a boil and cook until soft. Let cool, remove skin and cut into English muffin size shapes, two per serving.

  • Step 2

    In a pan on medium-high heat, sear both sides of the sweet potato in butter until golden brown (tilting the pan and spooning the butter on the sweet potato as you go). Remove from heat and set aside.

  • Step 3

    Slice avocado in half around pit, remove pit and take skin off. Then thinly slice each half, flip over the sliced avocado to make a nest and place each half on top of each sweet potato round. Make hollandaise (see recipe below).

  • Step 4

    Crack each egg into a ramekin or small dish. Bring a pot of water to a boil and then add the white vinegar, lower the heat so the water is no longer boiling. Stir the water to create a vortex and gently slip the eggs into the water one at a time. Cook for 2 to 3 minutes. Remove with a slotted spoon onto paper towel.

  • Step 5

    Place one poached egg on top of each avocado and sweet potato round. Ladle a large spoonful of hollandaise sauce and top with chipotle aioli and dried parsley.

Hollandaise 5 Steps

  • Step 1

    Melt butter in a small saucepan, remove from heat but keep warm.

  • Step 2

    Whisk egg yolks, lemon juice and 1 tbsp hot water in a medium metal bowl.

  • Step 3

    Place bowl over a saucepan of barely simmering water (do not allow bottom of bowl to touch the water).

  • Step 4

    Slowly drizzle butter into bowl, around 2 tbsp at a time, whisking constantly, until fully incorporated and sauce is thick.

  • Step 5

    Season with cayenne, salt, pepper and more lemon juice if desired. Serve immediately or keep warm until ready to use.

Tags:

Cooking At Home

Toronto Recipes

Southwest Benedict

Ramona's Kitchen