Mediterranean Eggs Benedict

I can’t believe its 2018. Time is flying. Just last week I accidentally wrote 2014 on my journal entry, so clearly 2018 is going to take a little getting used to.

As I have reflected on 2017 I realize that I learned a lot. I don’t think there’s room here to detail everything I learned, but I want to share a few things I’ve been thinking a lot about.

One thing I have not only learned a lot about this year, but for the past few years is the power of vulnerability. To me vulnerability is a willingness to be completely open. that openness can include pain and injury, but it also includes an increase of love. I have learned that the more I take that daunting risk of being completely open to myself, others and God, the more love I feel, the deeper my connections are, and the more complete my life is. Of course, vulnerability is not easy because there is always the risk of being hurt, but the love that often comes instead far outweighs the that risk. I hope I can continue to stretch myself in 2018, to be vulnerable to the people I care about most.


Another potent lesson I learned this year that is connected to vulnerability is the importance of relationships. The older I get the more I realize that its the people we spend time with, our relationships, that matter most. A couple days ago the leader of my church, Thomas S Monson, passed away. He was the president and prophet of our church since I was 13 years old. He has led and loved for a long time. One thing that he exemplified in his life was the importance of fostering relationships. He constantly shared stories of numerous people he would take care of, especially those that were lonely or seemingly forgotten. He would set aside important things to love others. One of my favorite quotes by him says, “never let a problem to be solved become more important than a person to be loved.” Relationships are the things that last in this life. They are the things that sustain us and drive us to be better. This year I want to focus even more on the people around me, being vulnerable to them and making sure I love them first.


Speaking of love, lets talk about how much I love this recipe today. When I first found the recipe on Nyssa’s Kitchen I thought it was such a brilliant idea. I like eggs benedict, but I don’t love eating two huge biscuits for breakfast. So here’s a perfect substitute: sweet potatoes. These sweet potatoes are cut into thin slices and baked, then topped with a delicious mediterranean salad, along with two poached eggs. Many people make goals to eat healthier in the New Year and this dish fits perfectly with that goal. As for the sauce, I’ve found that I like to use whatever dressing I have in the fridge. I have tried a feta dill dressing, honey mustard, sesame dressing (which is pictured here) and even no dressing at all – the greens are mixed with lemon juice, olive oil and salt, so there’s flavor there already. These eggs benedict will leave you full and satisfied and ready to push forward with your 2018 goals!



Mediterranean Eggs Benedict


Sweet Potatoes:

  • 2 medium sized sweet potatoes
  • olive oil
  • salt
  • pepper
  • paprika


  • 3 cups arugula (or other preferred leafy greens)
  • 1 small thinly sliced cucumber
  • 1 cup cherry tomatoes cut in half
  • 1/4 cup cilantro
  • 1 tsp olive oil
  • 2 tsp lemon juice
  • sea salt

Poached Eggs:

  • 4 eggs
  • 1 tbsp apple cider vinegar


Preheat the oven to 425 degrees. Slice the sweet potatoes into 1/4″ thick slices (they can be cut lengthwise or in rounds, depending on what you prefer). Drizzle some olive oil on the sweet potatoes, followed with salt, pepper, and some paprika. Toss to coat then put in the oven. Cook them for 15 minutes, then turn the oven to broil and broil for the last 5-7 minutes (watching closely so they don’t burn!). While they are cooking, begin on the salad.

Combine the arugula, cucumber, cherry tomatoes and cilantro in a bowl. Drizzle olive oil and lemon juice on the salad, followed with sea salt. Adjust amounts of all three according to taste.

To poach the eggs bring a shallow pot of water to boil. Once its boiling, add the apple cider vinegar and reduce to a low boil. Crack each egg into a small bowl. Swirl the water in a circle around the outside of the pot and pour an egg into the middle. This should keep the egg together until it is cooked enough to stay intact. Repeat this with each egg and leave the eggs in the water for about 4 minutes for a soft poached egg.

To assemble the eggs benedict, lay down sweet potato slices and top it with salad and eggs. See earlier in my post for notes about sauces.



Adapted from: Nyssa’s Kitchen

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