Crispy Sweet Potato Benedict made with RITZ Crackers

Crispy Sweet Potato Benedict made with RITZ Crackers

Menu a world of flavor with a reimagined eggs benedict that tops sweet potato cakes encrusted with RITZ Cracker crumbs, wilted spinach and poached eggs with a specialty Chipotle hollandaise sauce.

INGREDIENTS

2 servings, 16 oz. each


  • Sweet Potato Cakes
  • 10-1/2 oz. sweet potatoes
  • 3-1/2 oz. coarsely crushed RITZ Crackers
  • 1 Tbsp. butter
  • 1/4 tsp. salt

  • RITZ Coating
  • 1/4 oz. finely crushed RITZ Crackers
  • 1 oz. whole egg
  • 1 Tbsp. milk
  • 1/2 oz. coarsely crushed RITZ Crackers
  • 1/4 cup vegetable oil

  • Chipotle Hollandaise Sauce
  • 1 egg yolk
  • 1/2 Tbsp. white wine vinegar
  • 2 Tbsp. clarified butter
  • 2 Tbsp. water
  • 1/2 Tbsp. canned chipotle peppers in adobo sauce
  • 1/4 tsp. salt

  • Wilted Spinach
  • 1 Tbsp. olive oil
  • 2 oz. fresh spinach
  • 4 poached eggs

Nutrition per serving

  • Calories

    1260

  • Total fat

    107 g

  • Saturated fat

    26 g

  • Trans fat

    1 g

  • Cholesterol

    400 mg

  • Sodium

    1470 mg

  • Carbohydrate

    60 g

  • Dietary fiber

    5 g

  • Sugars

    12 g

  • Protein

    16 g

  • Vitamin A

    150 %DV

  • Vitamin C

    20 %DV

  • Calcium

    15 %DV

  • Iron

    30 %DV

DIRECTIONS

Sweet Potato Cakes: Wrap potatoes in aluminum foil and place on sheet pan. Bake in 350°F standard oven 1 hour or until soft when pierced with a knife. Remove potatoes from skins; process in food processor until smooth. Add remaining ingredients. Pulse until combined.

Portion 3-1/2 oz. mixture into 3-inch-diameter ring mold to create 4 patties, each about 1-inch thick.

RITZ Coating: Dip sweet potato cakes in fine cracker crumbs, then in combined egg and milk mixture, then coat with coarse cracker crumbs. Place on parchment paper-lined pan. Cover with plastic wrap and refrigerate until ready to use.

When ready to serve, heat 1/4 cup oil in saute pan on medium-high heat. Cook patties until golden brown on both sides. Remove from pan; drain on paper towels.

Chipotle Hollandaise Sauce: Whisk egg yolk and vinegar vigorously in stainless steel bowl until thickened and doubled in volume. Place bowl over double boiler of simmering water on medium heat, continuing to whisk rapidly. Slowly drizzle in melted butter, whisking until sauce thickens and doubles in volume. Remove from heat. Whisk in water, chipotle puree and salt.

Wilted Spinach: Heat olive oil in saute pan on medium heat. Add spinach; cook just until wilted.

For each serving: When ready to serve, arrange 2 cooked Sweet Potato Cakes on serving plate. Top each with 1/4 cup Wilted Spinach, 1 poached egg and 1/3 cup Chipotle Hollandaise Sauce.

Tips

TIP:

  • Chipotle Hollandaise Sauce is best when used immediately but can be made ahead of time. Hold over warm water about 10 min. until ready to use.