Egg benedict is a healthy breakfast option made from fresh, nutritious ingredients. This Egg Benedict recipe makes a bold statement with not one, not two, but four layers filled with scrumptious bites of sweet potato toast with poached eggs and Canadian pork topping, and like that’s not enough, a drizzle of creamy rich hollandaise sauce. This recipe is paleo and gluten-free. If you’ve never had this incredible dish before, you've got to indulge! You can make this delicious dish at home in only a few steps. So go ahead and enjoy this classic dish during your next weekend brunch! One thing is for sure, you are going to love it!

1. Preheat your oven to 400 degrees Fahrenheit.
2. Sweet potatoes are used for the base instead of a traditional English muffin. Use a well-sharpened knife to cut a thick slice of sweet potato and then place it in the oven to bake for about 30 minutes.
3. Cook the Canadian bacon for about a minute on each side in a pan on medium heat. Set aside.
4. Bring a pot of water to a simmer. Create a vortex with a spoon and crack and poach the eggs for 3-4 minutes. Remove the eggs from the pot and place in a bowl.
5. Add the egg yolks, lemon juice, dijon, salt and cayenne pepper to a blender and blend them. Then slowly pour in the hot butter with the blender on medium high, until you've fully emulsified the sauce. Pour into a small bowl.
6. Once the potatoes have cooked, add to a plate and top with canadian bacon, a poached egg, and a drizzle of hollandaise sauce. Garnish with chopped parsley and serve immediately!