Breakfast

Eggs with Mock Hollandaise Sauce over Sweet Potato and Kale Hash is for Breakfast.

Eggs with Mock Hollandaise Sauce over Sweet Potato and Kale Hash takes 5 minutes to prepare.

Eggs with Mock Hollandaise Sauce over Sweet Potato and Kale Hash takes 15 minutes to cook.

Eggs with Mock Hollandaise Sauce over Sweet Potato and Kale Hash makes 2 servings.

The ingredients for Eggs with Mock Hollandaise Sauce over Sweet Potato and Kale Hash are:

2 large Egg, fresh, whole, raw
.50 sweetpotato, 5" long Sweet potato
.50 cup, chopped Kale
2 large Egg Yolk
5 tsp Purity Farms Organic Ghee / Clarified Butter 1 tsp/5g=1serv
.25 fl oz Lemon Juice
.25 cup, chopped Onions, raw
14 gram(s) Avocado Oil - Chosen Foods - 1 TBSP
.50 tsp Pepper, red or cayenne

Here is how you make Eggs with Mock Hollandaise Sauce over Sweet Potato and Kale Hash:

Chop sweet potato, onion and kale into bite-size pieces. Using your own preferred oil (I prefer avocado oil), cook to desired tenderness in a frying pan. Add the kale in to mixture. Move hash to the side of the pan, add in eggs and cover pan, steaming the eggs until done. Add hash to plate and cover with eggs, topping with the mock hollandaise sauce (instructions are below), sprinkle with cayenne pepper. Mock Hollandaise Sauce:In a bowl, combine 2 egg yolks, 1/2 teaspoon of lemon juice. Using an immersion blender, blend until mixed. Melt 5 teaspoons of ghee in a separate bowl. Once melted slowly pour into mixture while blending. Once blended immediately pour onto eggs and hash.Serving Size:?2

The nutritional information for Eggs with Mock Hollandaise Sauce over Sweet Potato and Kale Hash is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 357.7

• Total Fat: 29.1 g
• Cholesterol: 395.0 mg
• Sodium: 91.5 mg
• Total Carbs: 13.0 g
• Dietary Fiber: 2.1 g
• Protein: 10.5 g