Sweet Potato-Smoked Salmon Eggs Benedict

Ingredients

• 1 cup (133 g) sweet potato (grated or shredded)
• 1/8 cup (28 g) white onion (shredded or chopped)
• 1 egg white
• 1 tbsp (14 g) olive oil
• 2 whole eggs
• 1/2 cup (10 g) arugula
• 2 1/2 oz (70 g) smoked salmon
• 1 1/2 tsp (0.4 g) fresh dill
• Salt and pepper to taste

Directions

1. In a small bowl, combine grated sweet potato, white onion, egg white, and salt and pepper to taste. Shape into two patties.
2. In a large pan, heat oil over medium-high heat and place the sweet potato pancakes in the pan. Cook for 3-5 minutes, or until the edges begin to crisp/brown, then flip and cook for another 3-5 minutes. Set on a paper towel or baking rack to cool.
3. While the sweet potato pancakes are cooking, poach two eggs in boiling water.
4. Once the eggs are poached, build the benedict: place the sweet potato pancakes on a plate, top with arugula, smoked salmon, and poached eggs and season with salt, pepper, and dill.
5. Serve immediately and enjoy!

Servings: 1

Prep time: 5-10 minutes

Cook time: 20-30 minutes

Nutrition Info

Calories: 493, Carbohydrate: 31 grams, Protein: 32 grams, Fat: 27 grams