Pregnancy Friendly Avocado Benedict with Lemon Herb Hollandaise

Total time35 min

Prep time15 min

Cook time20 min

5.0

(7)

Pregnancy Friendly Avocado Benedict with Lemon Herb Hollandaise

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Ingredients

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
¼ tsp sea salt

For the hollandaise

3 pasteurized egg yolks
Ingredient note
The eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
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

For the poached eggs

4 large pasteurized eggs
Ingredient note
The eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
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.

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