Holiday-worthy gluten-free version of eggs Benedict, you’ll want to have a Smashed Potato Bacon Benny with Creamy Fenugreek Sauce EVERY day.
With Christmas around the corner, we wanted to share a recipe that would be as good as the company you share it with. This Smashed Potato Bacon Benny with Creamy Fenugreek Sauce checks all the boxes: healthy, real food, crispy potatoes, bacon, and our beloved fenugreek leaf sauce. If you’ve never used fenugreek leaves, you can find them here.
Tibetan Singing Bowls
So it’s been kind of chaotic around here recently: Holley and I just moved to a nearby city and we have much less storage space here (but far more sunlight in our kitchen which I find to be very motivating), we’re working on BIG changes to The Primal Desire (which you will hopefully see before Christmas), and I’m still adapting to being back from my month in Bali. So when Jessica from Vancouver contacted me about her small business, Shanti Bowl, offering to send us a Tibetan singing bowl, I was excited!
I have played with Tibetan singing bowls before, but when I’ve looked into buying them, I’ve found that they were either tiny and not very good quality, or very expensive. But this bowl has quality sound and very reasonably priced.
Tibetan singing bowls have many uses: yoga, meditation, music therapy and sound healing, reducing stress, balancing chakras, and can be very relaxing – which is why I thought Jessica’s timing couldn’t be better. Take a look/listen:
These singing bowls produce two notes: B note (which resonates with the crown chakra) when struck, and F note (which vibrates with the heart chakra) when “singing” from running the mallet around the rim. I found that there is a bit of a learning curve to getting it to sing, but after checking out their FAQ and a little practice, it was easier than I thought.
I think that when things have calmed down a bit that I will make implementing a new healthy morning routine a higher priority which will include a few moments enjoying the vibrations of this bowl. I know – right now when everything is crazy is exactly when I should be putting this practice into motion, and you’re right. But I am working on it. In fact, I bought 2 books from Intelligent Change for Holley and I: the Productivity Planner and the 5 Minute Journal. Both of these books are full of great tips and useful tools to change the way you approach your day.
And of course, some improvement on my eating habits are needed: the two weeks of driving back and forth during the move was full of *gasp!* fast food. Duh-duh-duhhhhhh…. Not surprisingly, I felt like garbage throughout that time and it made me less able to deal with things physically, mentally, and emotionally. It was actually kind of an interesting experiment. I’ve since been way better and feeling much better as well. Nice little reminder as to what not eating well feels like.
So, that’s what I’m planning for the New Year. Have you thought about the changes you want to make yet?
I can’t wait to visit the family for a few days for Christmas. And Holley is coming again this year! What are your holiday plans? What are your holiday food plans? I need to make more fenugreek sauce so I can make Smashed Potato Bacon Benny with Creamy Fenugreek Sauce for the family. And to give away as gifts!
Smashed Potato Bacon Benny with Creamy Fenugreek Sauce
- Total Time: 25 min
- Yield: 2 servings 1x
Holiday-worthy gluten-free version of eggs Benedict, you’ll want to have a Smashed Potato Bacon Benny with Creamy Fenugreek Sauce every damn day.
- 4 eggs
- 4–6 slices bacon
- 8–12 small potatoes
- 4 heaping Tbsp Creamy Curry Fenugreek Sauce
- salt to taste
- (optional) 1-2 Tbsp ghee or coconut oil
- Cook potatoes (roast, boil, or 6-7 minute in an Instant Pot) until fork-tender.
- Cook bacon in a large frying pan to desired crispiness, then put aside.
- Put potatoes in the frying pan with bacon fat, ghee, or coconut oil. Press down on each potato, “smashing” them flat with a fork or spatula to approximately 3/4″ thickness. Season with salt. Cook each side for 3-5 min on Med to Med-High until golden brown with crispy edges.
- Poach 4 eggs to your desired doneness.
- Put 4-6 potatoes on each plate. Lay 2-3 strips of bacon on top, then 2 eggs, and spoon on Creamy Curry Fenugreek Sauce.
Serve with salad, sliced sweet peppers, or fruit.
- Prep Time: 5 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Stove-top
Keywords: eggs benny, eggs Benedict, creamy curry fenugreek sauce
Renee D Kohley says
This sounds seriously amazing! I can’t wait to have this for breakfast this week!
Yeah baby! I wanna see your photos!
Megan Stevens says
This dish looks amazing! I am all about the sauce! 😉 Pinning!
You are so right! Have you tried this sauce yet?
Kelly Page, Health Coach, CTNC (@TastingPage) says
What a great way to start the day. Looks amazing!
linda spiker says
I love Eggs Benedict! These sound super interesting!
Benny’s are my go-to when I’m eating out for breakfast. But as with most things, I like the homemade version better.
Love this spin on your classic eggs benny – that curry feungreek sauce sounds delicious!
We simply can’t rave about it enough!
O man, I’m drooling! Eggs benedict is my FAVORITE breakfast item and I have to give this a try!
Yeah you do Jean!
The photos are so gorgeous and I love the flavor combination as well. So refreshing and healthy delicious!