This recipe serves 2, for that awesome tasty little brunch. Sweet potato is grated and fried then stacked with bacon, egg and avocado and all served under creamy hollandaise sauce.
3 people made this
For the breakfast stack
1/2 large sweet potato
1/2 teaspoon paprika
salt and pepper to taste
olive oil, as needed for cooking
4 rashers bacon
8 to 10 spinach leaves
For the hollandaise sauce
2 egg yolks
1 tablespoon lemon juice
1 pinch white pepper (or black pepper/cayenne)
125g salted butter, melted
1 pinch salt (if used unsalted butter)
1 tablespoon water (if needed)
Method Prep:20min › Cook:25min › Ready in:45min
For the breakfast stack:
In a bowl, grate the sweet potato and mix with 1 beaten egg, adding the paprika, salt and pepper to taste. Mould into 2 burger shapes.
Warm a little oil in a frying pan over a medium heat. Add the sweet potato patties and cook until brown and crispy on the outside and cooked through the centre, making sure the shape is maintained - flip once throughout; about 10 to 12 minutes cooking.
Fry the bacon to desired texture and fry the two remaining eggs. Cut 6 strips of avocado (3 on each stack), grab 8 to 10 spinach leaves (4 to 5 each) and build your breakfast stack with the photo below for guidance. Here I begin with the sweet potato hash, then spinach leaves, add bacon, top the egg and final a few strips of avocado.
For the hollandaise sauce:
In a bowl, whisk together 2 egg yolks, lemon juice and pepper. Place the bowl above a pan of simmering water, ensuring the water does not touch the bowl. Slowly add in your melted butter, making sure you whisk throughout to avoid any scrambling. If the sauce becomes too thick then simply add a tablespoon or so of water.
This process should take around 5 to 7 mins, whisk until you have a creamy smooth texture. Taste the sauce before serving and add any extra measurements accordingly. Photo beside for stacking inspiration.