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.
Ingredients
Vegetarian, Gluten free, Paleo
Produce
1/2 cup Cherry tomatoes
1/2 cup Cucumber
1 pinch Garlic powder
2 cups Greens, mixed tender
1/4 Red onion, small
2 Sweet potatoes, medium size
Refrigerated
4 Eggs
2 Large or 3 small egg yolks
Condiments
1 Lemon juice
2 tsp Lemon juice
1 tbsp Tahini
Baking & spices
1 Avocado oil
1 Black sesame seeds
1 Paprika
1/4 tsp Paprika
1 Pepper
1 Salt
1/4 tsp Salt
1 Sea salt
Oils & vinegars
1 tbsp Apple cider vinegar
1 Olive oil
Dairy
1/4 cup Ghee
