Mold Detox Friendly Avocado Benedict with Lemon Herb Hollandaise
Roasted sweet potato halves stand in for the usual English muffin here, bringing a naturally sweet, caramelized base that pairs beautifully with creamy mashed avocado and silky poached eggs. The lemon herb hollandaise is made entirely in a blender — egg yolks, warm butter, fresh lemon juice, chives, and parsley — so it comes together quickly without the usual double-boiler drama. Every ingredient in this dish is clean and whole-food, which matters a lot when you're trying to avoid the hidden molds and mycotoxins that can lurk in processed grains, vinegars, and packaged sauces. Pasteurized eggs are used throughout, both for the poached eggs and the hollandaise, keeping things safe without sacrificing that gorgeous runny yolk. A pinch of cayenne and a squeeze of fresh lemon brighten the whole plate and make it feel genuinely restaurant-worthy. This recipe serves two and comes together in under 40 minutes, making it a realistic choice for a weekend brunch that actually supports your goals rather than derailing them.
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 →Ingredients
2 servings
For the base
- 2 large sweet potatoes, halved lengthwise
- 1 tbsp olive oil
- salt and pepper, to taste
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
For the avocado
- 2 ripe avocados, halved and pitted
- 1 tbsp fresh lemon juice
- ¼ tsp sea salt
For the hollandaise
- 3 pasteurized egg yolks
- ½ 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
- ¼ tsp sea salt
- pinch of cayenne pepper
Ingredient noteDried cayenne pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid cayenne pepper, please tap it and change its rating to Red.
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 400°F (205°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 25–30 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!