Eggs Benedict with Sweet Potato Gratin

By replacing a muffin with a Sweet Potato Gratin, this luxurious breakfast dish is sure to have people coming back for more.

Time: 30 minutes
Serves: 10 People
  • 10 Aviko Sweet Potato Gratins
  • Dash of white wine vinegar
  • 10 eggs
  • 10 Wiltshire ham slices
  • 1kg hollandaise sauce
  • 50g chives
  • Smoked paprika
  • Bake the Aviko Sweet Potato Gratins as per the on pack instructions.
  • Bring a pan of water to the boil then turn down to a simmer. Add a dash of white wine vinegar.
  • Crack the eggs into two ramekins. Stir the water gently so it is moving and then drop the eggs gently into the water.
  • Cook for 2½ minutes stirring the water occasionally so the eggs don’t stick.
  • Lift the eggs out of the water using a slotted spoon and drain on kitchen paper.
  • To serve, place the gratin portions onto the centre of a serving plate.
  • Place a slice of ham onto each gratin and then top with the poached eggs.
  • Spoon over the hollandaise sauce and sprinkle with the chives and a pinch of paprika.
  • Top Tip: Replace the ham with asparagus spears and rashers of bacon for a different twist.