Southern Eggs Benedict

with

Sweet Tater Casserole

Southern Eggs Benedict with Sweet Tater Casserole is a recipe I created for a cooking competition with HOOD. The competition was in Orlando and only had a few simple rules.  Make a recipe using HOOD Calorie Countdown in 45 minutes.

I had already worked on this Southern Eggs Benedict recipe prior to being invited to the HOOD competition. I was attempting to make it healthier than Biscuits & Gravy and traditional Eggs Benedict.  I swapped out the sausage for turkey sausage and a multigrain english muffin. I just couldn’t get the gravy to work right with a low cal or milk alternative. That is until this challenge came along. It worked perfect in my recipe and helped keep it a healthier choice.

Hood Calorie Countdown has less sugar and less calories than milk. It also tastes great! My 23 year old son is picky about his milk. He won’t drink anything less than 2% and I can never substitute his milk. I was surprised to catch him with the carton of HOOD Calorie Countdown. He actually liked it! Its Trevor approved!

The competition took place in a great cooking school in College Park, Truffles and Triffles.  The kitchen was the perfect size for the 6 of us competing. Our Emcee was Graciously Sweet’s Juliana. She is as sweet as her name suggests. We also had a wonderful Judge, Elizabeth Ward. I loved her personality, she has character. I didn’t win but I had so much fun and the best part is I now have a product I can give my family without worrying about sugar or calories. Below you will find the recipes for both the Southern Eggs Benedict and Sweet Tater Casserole.

The HOOD Company wanted you all to be able to try Calorie Countdown so they sent me a little prize special for one of my lucky readers.  Well actually a grand prize and a second place one too! The grand prize is a $50 Walmart gift card and 3 coupons for HOOD Calorie Countdown! Second place will get 2 coupons for HOOD Calorie Countdown.

a Rafflecopter giveaway

Southern Eggs Benedict Recipe

Ingredients:

• 4 Multigrain English Muffins
• 8 eggs (fresher the egg the better they poach)
• 1 pound turkey sausage
• 1 tablespoon coconut oil
• 1 tablespoon bacon grease (can substitute with coconut oil)
• 2 tablespoons flour
• 2 1/2 cups HOOD 2% dairy beverage, warmed in the microwave
• 1 tablespoon champagne vinegar
• 1 teaspoon sea salt
• 1 tablespoon chopped chives (garnish, optional)
• Skillet of water

Directions:

1. Shape sausage into 10 patties
2. Cook over medium heat until done. Remove and set aside
3. In the same skillet add the coconut oil and bacon grease. Mix in flour & cook for 2-3 minutes to cook out the flour flavor.
4. Add the warm milk to the skillet and whisk until thickened. Crumble 2 of the sausage patties and stir. Keep on low until ready to use and stir occasionally.
5. lightly toast English Muffins
6. Add the vinegar and salt to a non stick skillet filled with water. Bring to a simmer.
7. while the water simmers crack each egg into its own small bowl or mug. Use that bowl to gently lower the egg into the water. Cover and simmer for about 3 minutes. (Yolk will be runny)
8. Remove the eggs with a slotted spoon and place on a plate.

To Plate: Place English muffin halves on a plate. Top each half with a sausage patty and then an egg. Pour sausage gravy over the top of the eggs. Add a pinch of chives, serve hot and enjoy!

Sweet Tater Casserole Recipe

Ingredients:

• 3 cups sweet potato, peeled and diced
• 1 teaspoon coconut oil
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup HOOD 2% dairy beverage
• 1/4 cup brown sugar
• 4 slices bacon, chopped
• 1/4 cup chopped pecan
• 1 tablespoon brown sugar

Directions:

1. Preheat oven to 400
2. In a medium bowl mix together the sweet potato, coconut oil, and cinnamon until the sweet potatoes are all coated.
3. Heat a skillet on medium high heat. Add the sweet potatoes and cook until they are browned. (About 5-7 minutes) Remove to a small casserole dish and set aside.
4. In a small microwave safe bowl stir together the HOOD and sugar. Heat in the microwave in 30 second intervals until the sugar dissolves.
5. Pour the milk mixture over the sweet potato and bake for 15 minutes of until the sweet potato’s are tender.
6. While the potatoes bake. Start cooking the chopped bacon in a skillet until its about 1/2 way cooked. Add the pecans and brown sugar to the bacon, stirring to combine. Continue to cook over medium low heat until the bacon is crisp. Remove and set aside.
7. When the sweet potatoes are done top with the bacon mixture and serve hot. Enjoy!