Smoky-Sweet Potato Eggs Benedict Recipe

Here’s a real Benedict twist to the traditional English Muffin eggs benedict. Sweet potato waffle fries are topped with Jimmy Dean Fully Cooked Hickory Smoked Bacon Slices, poached eggs, onions, avocado, chopped cilantro, a squeeze of lime juice and a classic Hollandaise for a recipe that will make anyone’s days.


SERVING SIZE: 1 Sandwich

3 slices

Jimmy Dean® Fully Cooked Hickory Smoked Regular Bacon Slices

5 oz.

Sweet Potato Waffle Fries

3 tsp.

Brown Sugar

1 oz.

Red Onion, sliced thin

2 oz.

Avocado, halved, seeded, peeled and rough chopped

½ tsp.

Lime Juice

1/8 tsp.


2 ea.

Eggs, large, poached

2 oz.

Hollandaise Sauce, Knorr, or McCormick retail packet

1 tsp.

Chipotle in Adobo, chopped fine

2 tsp.

Cilantro, fresh chopped



Step 1: Cook the sweet potato fries according to manufacturer’s instructions. Hold hot.

Step 2: Preheat oven or toaster oven to 400°F. Place bacon strips on a foil-lined baking sheet. Sprinkle each bacon slice with 1 teaspoon of brown sugar. Heat up the brown sugared bacon in oven until hot, about 4-6 minutes total.

Step 3: Add the lime juice and salt to the rough chopped avocado. Set aside.

Step 4: Prepare the Hollandaise sauce according to manufacturer’s instructions, then add the chipotle in adobo.

Step 5: Poach the eggs.

Step 6: Assemble the dish: On a warm plate, put 2 teaspoon-sized portions of chopped avocado on the plate and top those with 2 stacks of 2 sweet potato waffle fries. Top each waffle fry stack with 3½ slices of bacon. Add the red onion and the remaining avocado. Flatten the chipped avocado so the eggs have a place to set on. Add poached eggs, Hollandaise sauce and chopped cilantro. Serve immediately.

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