Ingredients

Scale

For the Butternut Hollandaise Sauce:

1/2 cup roasted butternut (hot) – recipe here
1 1/2 Tablespoons extra virgin olive oil or melted grass-fed butter
Juice of 1/2 lemon
1 teaspoon dijon mustard
A pinch of chipotle powder or cayenne (or to taste)
About 6 Tablespoons hot water (or as needed to thin)
Salt & freshly ground pepper to taste

For each Eggs Benedict:

1/2 whole wheat English muffin
Lean ham or Canadian bacon, preferably uncured, low salt
Wilted greens of choice (kale, spinach, collard greens or swiss chard)
1 free range chicken egg, poached
Optional: Aleppo pepper flakes or smoked paprika

Instructions

Put the butternut, olive oil or butter, lemon juice, mustard and chipotle in a small blender cup or mini food processor and blend until silky smooth. Whisk in hot water, a bit at a time, until the blended mixture is thin enough to be a proper sauce. Add salt & pepper to taste.
Quickly sear the ham in a small frying pan and toss in the greens to quickly wilt. Split and toast the English muffin half. Poach the egg.
Assemble by setting the English muffin half on a small plate, then top with ham, greens and poached egg. Drizzle with the butternut hollandaise sauce. If desired, sprinkle with Aleppo pepper flakes or sprinkle with smoked paprika for garnish and enjoy!

Notes

RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2022, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

Nutrition

Calories: 200
Fiber: 3 g

Keywords: Hollandaise, Butternut, Squash, Egg, Breakfast, Benedict