Mexican Sweet Potato Eggs Benedict

These Mexican-style Sweet Potato Eggs Benedict start with roasted sweet potatoes rounds that are topped with roasted tomato, chunky guacamole, and poached eggs then smothered in chipotle hollandaise.

Neutral flavored oil, for the pan
1 medium sweet potato, cut into 1-inch rounds
4 Roma tomatoes, but in half lengthwise
1 avocado
¼ cup cilantro, chopped
Juice from ½ lime
4 large eggs (use the best quality you can)
1 teaspoon vinegar

The hollandaise:
2 egg yolks
2 tablespoons water
2 tablespoons butter or ghee (use ghee for Whole30)
1 teaspoon chipotle peppers in adobo sauce
Juice from ¼ lime
Sea salt, to taste

Optional toppings:
Red onion
Black pepper
Cilantro
Lime
Paprika

View the full recipe at The Endless Meal →