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Paleo Eggs Benedict Recipe

This paleo eggs Benedict recipe comprises of sweet potato cakes topped with a poached egg and blender Hollandaise sauce.

Servings: 1

Active time: 25 minutes

Total time:

  • 1 medium sweet potato, grated
  • 1 Davidson's Safest Choice® pasteurized egg(s)
  • 2 Tbsp coconut flour
  • salt to taste
  • pepper to taste
  • 1 Tbsp grass-fed butter or Ghee
  • 1 Davidson's Safest Choice® pasteurized eggs, poached
  • 3 Tbsp paleo blender hollandaise sauce
  1. Mix sweet potato, egg, coconut flour, salt, and pepper until combined. Form two sweet potato cakes.
  2. Melt butter in griddle over medium heat. Place sweet potato cakes on griddle. Cook until bottom browns. Flip and repeat on other side.
  3. Plate sweet potato cakes and top with poached egg. Spoon hollandaise sauce over the top and serve while warm.

Nutrition Facts

Serving Size (1 egg benedict)
Total Servings 1

Amount Per Serving:

Nutrition Category Amount
Calories 830
Calories from Fat 620
Total Fat 69g (106% DV)
Saturated Fat 40g (200% DV)
Trans Fat 0g
Cholesterol 525mg (175% DV)
Sodium 360mg (15% DV)
33g (11% DV)
Dietary Fiber 9g (36% DV)
Sugars 9g
Protein 18g
Vitamin A 490%
Vitamin C 40%
Calcium 10%
Iron 15%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.