Hazelnut Free Avocado Benedict with Lemon Herb Hollandaise
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
2 servings
For the base
- 2 large sweet potatoes, halved lengthwise
- 1 tbsp olive oil
- salt and pepper, to taste
For the avocado
- 2 ripe avocados, halved and pitted
- 1 tbsp fresh lemon juice
- Ā¼ tsp sea salt
For the hollandaise
- 3 pasteurized egg yolks
- Ā½ cup unsalted butter, melted and kept warm
- 2 tbsp fresh lemon juice
- 1 tbsp fresh chives, finely chopped
- 1 tbsp fresh flat-leaf parsley, finely chopped
- Ā¼ tsp sea salt
- pinch of cayenne pepper
For the poached eggs
- 4 large pasteurized eggs
- 1 tsp sea salt
For serving
- fresh chives, chopped (optional)
- lemon wedges (optional)
Instructions
- 1
Preheat the oven to 400Ā°F (205Ā°C). Place the sweet potato halves cut-side up on a baking sheet, brush with olive oil, and season with salt and pepper. Roast for 25ā30 minutes, until the flesh is tender when pierced with a fork and the edges are lightly golden.
- 2
While the sweet potatoes roast, make the hollandaise. Combine the pasteurized egg yolks and 2 tbsp lemon juice in a blender and blend on medium speed for 30 seconds, until the mixture is pale and slightly thickened. With the blender running on low, pour in the warm melted butter in a very slow, steady stream until the sauce is thick and coats the back of a spoon. Add the chives, parsley, sea salt, and cayenne, then pulse once or twice to combine. Keep warm by setting the blender jar in a bowl of warm water.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!