Sweet Potato Eggs Benedict + Cashew Cream Hollandaise


And the cashew cream obsession continues… If you are from Victoria and have ever eaten at a restaurant called Nourish you will know they have the absolute best and healthy eggs bennie around (which also happens to be my favourite brunch item). The first time I had their eggs bennie my brunch life changed forever! Dramatic sounding yes, but it is freakin' delicious! An unusual but oh so perfect combo of sweet potato, sauteed kale and creamy cashew sauce, it really doesn't get much better. Their entire menu is divinely, organically mouth-watering and a must stop if you live in Victoria or are visiting. 

Ever since my first sweet potato bennie experience at Nourish I made it my mission to try and recreate that deliciousness at home and well I think I have finally come pretty damn close and you guys are the first to be in the "know"!

The best part about this bennie is it sits on top of a baked sweet potato instead of a English muffin or a bagel or any other heavy bread item and I know that may sound a little unorthodox but try it before you knock it. It has changed the way I eat eggs bennie and I am not sure I will ever be going back to the latter!

So without further ado….I have for you (did you catch that rhythm?!) Baked sweet potato eggs bennie with sauteed kale, asparagus and peas, topped with a cashew cream hollandaise! Nourish servers their bennie with sauteed mushrooms and I make it like that at home sometimes too, I am just a little obsessed with the pea/asparagus combo right now too. But you could add any veggies you like to the kale; I have added zucchini before as well.

sweet potato eggs benedict + cashew cream hollandaise


2 sweet potatoes

4 eggs

1 large bunch of kale

one bundle of asparagus

1 cup of frozen sweet peas

2 tbsp of organic butter


1 cup of cashews (soaked for at least 4 hours or overnight)

3 tbsp of water (+extra when warming up, see below)

2 tbsp of apple cider vinegar

3 tbsp of olive oil

1 tbsp of dijon mustard

½ tsp turmeric

¼ tsp of cayenne

the juice of one lemon

salt and pepper to taste


*Soak cashews for at least 4 hours or overnight. If you are in a pinch, boil water and add it to a bowl of cashews and let that soak for at least an hour. 

Preheat the oven to 425 degrees.

Cut the sweet potatoes in half and drizzle with olive oil and season with salt and pepper. Wrap them in tin foil and bake for 35-45 minutes (until done). 

Combine in a food processor all of the ingredients for the cashew hollandaise. Blend and set aside.

In a large sauté pan, on medium heat melt the butter and add the asparagus and peas. I like my veggies to still have a fresh crunch to them so after 4-5 minutes (longer if you like your veggies more cooked) add in the kale and sauté for another 5 minutes.

While the veggies are cooking, on medium to low heat warm a pot of water and add a splash of vinegar, once you have a low simmer add in your eggs one at a time, swirling the whites around the yolk. Poach to your preference.

Pour your hollandaise into a sauce pan and warm up on low heat. You can add more water depending on the consistency you would like (thinner or thicker). I added about an extra 1/4 cup of water to mine. It gets thick very fast, and the cashews can start to cook, so stir often. You are just wanting to warm it up there is nothing in it you need to cook.

Place the sweet potato down on a plate, top with the kale and veggies, then the poached eggs and pour on the hollandaise. If you have extra sauce it will keep in the fridge for a few days. I also added some freshly grated Parmesan cheese for garnish. 

What is your favourite brunch item? Let me know down below and maybe I will try and recreate it here….