I love avocados more than any fruit or vegetable that exists. I can’t believe I used to be afraid to eat them because of the high calorie content. The benefits of an avocado far outweigh the fact that it has a large number of calories. I eat at least ½ an avocado a day, and I try and figure out creative ways to put it into meals. While traveling through Central America, I wasn’t able to cook very often, but in one country, I sure did eat avocados often.
I loved the country of Guatemala for many, many reasons. One of those reasons was the abundance of avocados.
Guatemala had more avocados than anyone knew what to do with. They were everywhere. They were falling from the trees in Lake Atitlan, waking us up in the night as they tumbled down our metal roof.
They were delivered in buckets to our host family in Antigua. An avocado delivery service? Yes please!
If we weren’t in the vicinity of picking avocados off trees, that was fine because they could be purchased for 1Q (12 cents) at any market. That is not a joke. I could get 15 avocados in Guatemala for the same price I pay for 1 avocado in Massachusetts, USA!
They were so plentiful and so delicious, even the dogs enjoyed them.
I put avocado in sauces and dressings all of the time. I was eating breakfast one morning and Chris ordered a delicious looking eggs benedict. I LOVE eggs benedict, though the hollandaise sauce and the english muffin often make it a choice I don’t make. So I decided to whip up my own version of eggs benedict!
Instead of the english muffin I made a spicy sweet potato cake. Instead of the classic hollandaise, I made an avocado hollandaise, and instead of canadian bacon (which I don’t like) I used regular bacon. I ate this breakfast for an entire week straight. I just couldn’t stop eating it. The hollandaise is a nice mix of lemon and avocado and the sweet potato cake perfectly meshes with the poached egg and bacon.
This has been one of my favorite breakfasts, I just love it! I love it, I love it, I love it!
- Sweet Potato Cakes
- 1 large Sweet Potato, cooked and mashed
- 1/2-1 jalapeno, diced
- 2 tablespoons onion, diced
- 1/4 cup + 2 tablespoons almond flour
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- dash pepper
- 1/2 teaspoon garlic powder
- Avocado Hollandaise
- 1/2 avocado
- 1/4 cup home made mayo (Well Fed Mayo recipe)
- Juice of 1/2 lemon
- Poached eggs
- Cooking oil
- To make the sweet potato cakes:
- Combine all ingredients in a large bowl and mix to combine. Get dirty and use your hands, it gets it nice and mixed!
- The dough will be sticky, if you want it to be less sticky add more almond flour.
- Make 4 patties with the sweet potato dough.
- Add cooking oil to a hot skillet (I used bacon fat) and sauté each patty 2-3 minutes per side.
- To make Avocado Hollandaise Sauce
- Make a batch of Paleo Mayo (I use Melissa of Well Fed’s mayo recipe)
- In a blender combine 1/4 mayo, avocado, lemon juice and salt and blend.
- Depending on the consistency of the sauce, you may need to add water. Add a tablespoon at a time until the sauce is the consistency you want.
- Putting it all together
- Cook the eggs and the bacon. Everyone’s tastes vary- so cook the eggs and bacon to whatever you like! For traditional eggs benedict the eggs are poached, but if you like them fried or over easy-go for it!
- Put 1 bacon slice on top of the sweet potato cake. Put an egg on top of the bacon and top it with the avocado hollandaise. Eat and enjoy!
For the Paleo Mayo, I use Melissa’s recipe from Well Fed!