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Gluten Free Eggs Benedict
Gluten Free Eggs Benedict
Prep time
Cook time
Total time
Gluten Free Eggs Benedict
Author: Jan Withington
Recipe type: Breakfast
Serves: 4
Ingredients
- EGGS BENEDICT
- 4 English muffins, split (Food by George Gluten Free English Muffins or Ener-g English muffins)
- 8 poached eggs
- 8 slices Canadian bacon (Hormel Canadian bacon are Gluten Free)
- 2 teaspoons Heinz Distilled White Vinegar - gluten free
- salt and pepper to taste
- HOLLANDAISE SAUCE
- 4 egg yolks
- 1 tablespoon freshly squeezed lemon juice
- ½ cup unsalted butter, melted (1 stick)
- pinch McCormick cayenne pepper - gluten free
- pinch salt
Instructions
- EGGS BENEDICT
- Toast muffins cut side up on a baking sheet under the broiler.
- On a medium skillet, brown Canadian bacon.
- On a 10 inch nonstick skillet put water half full about 1½ inch. Add vinegar to the water. Bring to a slow boil.
- Slowly break 1 egg into the water making sure it doesn't break. Repeat with remaining eggs. Reduce heat to a gentle simmer.
- Cook eggs for about 4½ minutes until egg white is set and yolk are soft.
- Remove with a slotted spatula or slotted spoon, allowing the eggs to drain.
- Lay a slice of bacon on top of each English muffins.
- Add poached eggs on top.
- Spoon hollandaise sauce over eggs.
- HOLLANDAISE SAUCE
- Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl, until the mixture is thickened and double in volume.
- Place bowl over a saucepan with barely simmering water. You can use a double boiler.
- The water should not touch the bottom of the bowl.
- Continue to whisk rapidly, making sure not to let the eggs get too hot or they will scramble.
- Slowly drizzle the melted butter and continue to whisk until sauce is thickened and double in volume.
- Remove from heat, add cayenne and a pinch of salt.
- If the salt gets too thick, whisk in few drops of warm water before serving.
1 comment
This is a yummy gluten free version of eggs benedict.