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Week of 2/8/21

Bacon and Mushroom Saute with Poached Eggs
with roasted sweet potatoes / smoky paprika aioli

Active: 50 Total: 50
Original GF Paleo Vegetarian
Bacon and Mushroom Saute with Poached Eggs
For a paleo-friendly take on Eggs Benedict, try these breakfast bowls with sweet potatoes, poached eggs, bacon, and a creamy aioli on top. There are a few moving parts in this recipe, but the result is a restaurant-worthy version of a brunch favorite.
Smarts: Need a few tips on how to poach an egg? Be sure to check out this video.
Proteins
Eggs, Pork, non-ground
Cuisines
American
Save recipe
38

Ingredients

Metric
Servings:
4
Smoky Paprika Aioli:
  • Mayonnaise, paleo-friendly - 1/4 cup
  • Hot sauce of choice - 2 tsp (more or less to taste)
  • Paprika, smoked - 1/2 tsp
Bacon and Mushroom Saute with Poached Eggs:
  • Mushrooms, any button - 8 oz , sliced (look for pre-sliced)
  • Eggs - 8
  • Vinegar, red or white wine - 1 tsp
  • Bacon - 8 slices
  • Arugula - 5 oz
  • Oil, olive - 2 tsp
  • Lemon juice - 1 tsp
Roasted Sweet Potatoes:
  • Sweet potatoes - 1 lb , wedges
  • Oil, olive - 1 Tbsp

Prep

  1. Make smoky paprika aioli - (If prepping right before cooking, get oven heating before continuing with prep.) Whisk together mayonnaise, hot sauce, and paprika. (Can be done up to 5 days ahead)
  2. Sweet potatoes - Slice into wedges. (Can be done up to 5 days ahead)
  3. Mushrooms (if not pre-sliced) - Slice. (Can be done up to 2 days ahead)
  4. Eggs - Crack each egg into a small ramekin or teacup. (Don’t skip this step as it will help you to transfer all the eggs to hot water quickly so they cook evenly.)

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Make

  1. Heat oven to 425F / 218C.
  2. Set two plates lined with paper towels near the stovetop (one for the bacon and one for the eggs).
  3. Fill a large saute pan with water. Add vinegar (note: a little vinegar in the water helps the eggs to hold their shape). Place it over medium-high heat until water begins to simmer (a few small bubbles rising from the bottom). Once the water is barely simmering, reduce heat and maintain a low simmer until you are ready to add the eggs.
  4. Next, heat a griddle or large skillet over medium heat. Add bacon in a single layer and cook on both sides until crisp, ~8 minutes total. Set aside.
  5. Drain off all but 1 Tbsp / 15 mL of oil. Add mushrooms and saute until mushrooms are tender, 6 to 7 minutes. Season with some salt and pepper. Set aside.
  6. While mushrooms are cooking, toss sweet potato wedges with olive oil (portion for sweet potatoes) and some salt. Spread out on a sheet pan. Roast potatoes, flipping with a spatula halfway through cooking, until tender, 15 to 20 minutes (depending on size / thickness).
  7. Return to the pan of simmering water and gently tip each egg into the water so that none are touching.
  8. Simmer eggs to your desired degree of doneness - for cooked whites and soft yolks this should take 4 to 5 minutes (if unsure, remove one of the eggs and test it).
  9. Use a slotted spoon to transfer eggs to paper towel-lined plate.
  10. Toss arugula with olive oil (portion for poached eggs), lemon juice, and some black pepper.
  11. Assemble bowls with sweet potatoes, mushrooms, and arugula. Top with eggs and crumble bacon over top. Season eggs with some salt and pepper. Enjoy with aioli drizzled over top.

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