20 slices Farm Promise® Black Forest Ham, sliced 1/8-inch thick
20 eggs, poached
3 ¾ cups Yogurt Hollandaise
5 tablespoon microgreens
Preparation:
Sweet Potato Hash Cakes
Preheat an oven to 400°F.
In a bowl, mix sweet potato, egg white, cornstarch, kosher salt and ground black pepper. Allow to sit at room temperature for 10 minutes.
In a nonstick skillet or griddle over medium heat, heat olive oil. Spoon roughly ½ cup sweet potato mixture into the heated pan or griddle and press into a ½-inch-thick cake.
Cook each side of the sweet potato hash cake until light golden brown and transfer to a parchment lined sheet pan.
Transfer to the preheated oven, and continue to cook until an internal temperature of 170°F is reached. Hold hot until ready to use.
Yogurt Hollandaise
In a double boiler, combine yogurt, lemon juice and egg yolks, and beat well.
Heat over simmering water, stirring frequently, until sauce has thickened (approximately 15 minutes).
Remove from heat and stir in salt, mustard and dill; serve immediately.
Sweet Potato Benedict Assembled
Using a skillet or griddle, warm the ham. Place 2 sweet potato hash cakes on a plate and top each with a slice of griddled ham, 1 poached egg and about 3 tablespoons yogurt hollandaise, and serve.
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