Guest Post: Chipotle Smashed Eggs Benedict

5 from 1 reviews



Chipotle Smashed Sweet Potatoes

  • 1 large sweet potato or yam
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp chipotle powder
  • 1/2 tsp garlic powder

Hollandaise Sauce

  • 3 egg yolks
  • 2 tsp lemon juice
  • 1/4 tsp sea salt
  • 8 tbsp butter, melted

For serving

  • 8 poached eggs
  • 8 slices bacon, cooked
  • 2 cups spinach


  1. Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
  2. Bring a pot of water to a boil. Slice your sweet potatoes into thick rounds and boil them for 15 minutes. Drain completely of water.
  3. Mix together your sea salt, chipotle and garlic to create a spice blend. Place the sweet potatoes onto the parchment lined baking sheet and use the back of a large spoon or bottom of a glass to lightly smash them. Drizzle the tops with olive oil and sprinkle with the chipotle salt mix. Flip to the other side and drizzle with the remaining olive oil and salt mix.
  4. Roast the potatoes for 15 minutes.
  5. Meanwhile, make the hollandaise sauce by adding the egg yolks, lemon juice and salt to a blender. Briefly blend until smooth. With the blender still running, slowly drizzle in the melted butter until your sauce begins to thicken.
  6. Poach your eggs and cook the bacon, and sauté your spinach in the leftover bacon grease.
  7. Plate with a smashed potato, some sautéed spinach, a slice of bacon and top with a poached egg and generous spoonful of Hollandaise sauce.

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