Whole30 Smoked Salmon Stack on Sweet Potato Toast
Recipe type: Breakfast, Whole30, Paleo
Serves: 2
Sweet Potato Toast
  • Large Sweet Potato 1-2 each depending on size
  • Melted Coconut Oil 2 TBSP
  • Crushed Red Pepper Flakes .5 TSP
  • Sea Salt and Black Pepper to taste
Hollandaise Sauce
  • Egg Yokes 3 each
  • Ghee, Melted .5 Cup (125 ml)
  • Lemon Juice 1 TBSP
  • Sea Salt .5 TSP
  • Paprika .5 TSP
The Rest
  • Poached Eggs 4 each
  • Smoked Salmon 4 oz (113 g)
  • Parsley to Garnish
  • Poached Egg
Sweet Potato Toast
  1. Preheat oven to 350 F/190 C and line a baking sheet with foil
  2. Carefully slice the sweet potato into about .25 inch slices lengthwise. If it is easier or your potato is an odd shape, you can start by slicing off the ends to give you a flatter surface to slice
  3. Brush both sides of the sweet potato with the coconut oil and sprinkle top with salt, black and red pepper
  4. Bake in the oven for about 15 - 20 minutes, until the sweet potato is cooked through
  5. Remove from oven and allow to cool for about 10 minutes
  6. Place in toaster at desired setting to allow to crisp up slightly, repeating as needed to achieve desired crunchiness
Hollandaise Sauce
  1. Heat a small saucepan with water over medium high heat and then place a glass bowl inside the pot to heat (double boiler method), making sure that the water does not actually touch the bowl.
  2. Then whisk the egg yokes into the bowl for about 2-3 minutes or until they fade to a lighter, pale yellow.
  3. Slowly pour the melted ghee into the bowl, whisking continuously until the sauce thickens, only a few minutes at most.
  4. Then remove from heat and mix in the lemon juice, sea salt and paprika
Putting it all together
  1. Build your layers on your plates - sweet potato toast, smoked salmon, poached eggs, and then drizzle the hollandaise over the top and finish with a sprinkling of paprika and parsley
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2018/07/05/wth-effect-whole30-smoked-salmon-sweet-potato-toast/