Paleo Mediterranean Eggs Benedict


Paleo mediterranean eggs benedict made with layers of spiced sweet potato planks, a bright + tangled lemony salad of arugula, cherry tomatoes, cucumber and red onion, perfectly poached eggs and a paprika spiked tahini hollandaise sauce.

For Sweet Potatoes: – Sweet potatoes – Avocado oil – Salt – Pepper – Paprika


For Sweet Potatoes: Preheat oven to 425 degrees.

Wash sweet potatoes and cut lengthwise into 1/4 inch thick planks.

Drizzle with avocado oil, or melted ghee // coconut oil and season with salt, pepper and a little bit of paprika. Toss to coat.

Cook for 14 minutes, remove from oven, flip, and cook another 5 minutes. If you want them crispier, broil on high for 2 minutes, watching closely so they don’t burn.

While sweet potatoes are cooking prepare the salad.

Give this recipe a try! Tap the link for the full recipe details.