Bacon and sweet potato hash benedict.


My 7yo LOVES eggs benedict.  He especially loves the hollandaise sauce, which in the past I have made from the Knorr mix.  I had one packet of mix in the back of my pantry, took one look at the ingredients, and knew that I had to come up with another option.  Hollandaise recipes are inherently paleo without too many changes, but I do not like that they taste like an oily lemon butter.  My son and I spent our time this morning in the kitchen making a traditional recipe with the stick blender.  We kept tasting, and he just kept shaking his head.  It was just too buttery with the use of ghee.  We had to mellow it out somehow, so we tinkered with some dijon mustard, white vinegar, and almond milk.  Yes, ALMOND MILK.  It was just too thick and we needed to thin it out and mellow the flavor.  We finally were able to get the flavor right, but then it was too thin.  This led us to need a thickener, which came in the form of arrowroot.  I know that this recipe is NOT traditional, but it was a less buttery version of hollandaise with a great lemony flavor.



  • 3 egg yolks
  • 1.5 Tbsp vinegar
  • 3-4 Tbsp fresh lemon juice
  • 1/2 tsp sea salt
  • 1/2 tsp dijon mustard
  • 2 Tbsp ghee, melted
  • 2 Tbsp melted coconut oil
  • 1/4 cup almond milk (optional)
  • 1 Tbsp arrowroot powder  (Whole Foods self serve section)-(optional)
  • cayenne or paprika to taste

With a small processor or stick blender, combine the first seven ingredients.  IF the sauce is too thick for your liking, then in a small bowl combine the almond milk and arrowroot powder.  It should thicken a bit.  On very low heat, warm the hollandaise sauce, then slowly whisk in the almond milk and arrowroot mixture.

I’d love to see what others think of this recipe, so please feel free to comment.  It was highly experimental, but it really pleased my 7yo and he ate two servings.



1lb uncured bacon, cut into 1/2-1 inch pieces (my favorite is Trader Joe’s brand)

4 cups cubed sweet potato, peeled

1/2 white or yellow onion (I like the sweetness of the white), diced

1/2 tsp sea salt

1/2 tsp black pepper

Method:  Cook bacon in a skillet.  Once it is crispy to your liking, remove and place on paper towel.  In the same pan, use the bacon grease to cook the sweet potatoes, onion, salt, and pepper.  After they have caramelized together and the potatoes have gotten some color, add the bacon to combine.  Serve alone or topped with eggs your way.


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