Mouthwatering Gluten-Free South African Brunch: Smoked Salmon and Avocado Eggs Benedict with Paprika Roasted Sweet Potato Rounds

Allergens

Eggs

Ingredients

• 4 large eggs
• 8 slices gluten
• free bread
• 1 cup smoked salmon, thinly sliced
• 2 ripe avocados, halved and pitted
• 2 tbsp white vinegar
• 4 cups arugula
• 2 large sweet potatoes
• 1 tsp paprika
• 1 tsp ground cumin
• Salt and pepper to taste
• Olive oil for drizzling

Instructions

1. Preheat oven to 400°F (200°C). Slice sweet potatoes into thin rounds and toss with olive oil, paprika, cumin, salt, and pepper. Spread in a single layer on a baking sheet and roast for 15 20 minutes or until golden brown and crispy.
2. Bring a pot of water to a simmer and add white vinegar. Crack each egg into a small bowl and gently slide them into the simmering water. Cook for 3 4 minutes or until the whites are set but yolks remain runny. Remove with a slotted spoon and place on a clean kitchen towel.
3. While the eggs are poaching, toast the gluten free bread slices. Top each slice with smoked salmon and a quarter of the avocado, mashing it onto the bread with a fork.
4. Warm the hollandaise sauce gently over low heat, stirring constantly to prevent it from breaking.
5. Place two slices of gluten free toast on each plate, followed by smoked salmon and avocado. Carefully place a poached egg on top, then drizzle with warm hollandaise sauce.
6. Serve the Smoked Salmon and Avocado Eggs Benedict alongside Paprika Roasted Sweet Potato Rounds and a bed of arugula for a complete and satisfying meal.

Chef’s Insight

The combination of smoked salmon, avocado, and paprika roasted sweet potato rounds creates a rich mouthfeel and enticing aroma that will transport you to a South African brunch setting.

Notes

This recipe is designed for a visually appealing and photorealistic top view (flat overhead plating, centered dish, soft daylight) and bottom view (45-degree cinematic angle, shallow focus, food textures emphasized).