|Gluten-Free Eggs Benedict|
Eggs, eggs, eggs. I eat a lot of them. In fact, I have a poached egg for breakfast every single morning. Why poached? The most honest answer is that it’s how my mother cooked them so that’s how I eat them. I like a runny yolk and don’t much care for the crispy edges of fried eggs. If you want to know exactly how I poach my eggs, click here.
What I really want to talk about is eggs Benedict. This is my absolute favorite breakfast of all time, and given a choice in a restaurant, it’s what I’ll always choose. Being gluten-free (and for a long time dairy-free), our breakfasts out have declined significantly, but I still love a leisurely Sunday brunch drinking tea and chatting with friends.
On Sunday I woke up early and felt compelled to make English muffins so I could have eggs Benedict. Nothing fancy, just a little something to plop my egg onto that wasn’t a plain piece of bread or a pile of chard. Don’t get me wrong; I love my Udi’s bread as much as the next GF girl, but for eggs Benedict, it wasn’t going to do the trick!
|GF English Muffins from the Gluten Free Goddess|
For an English muffin recipe, I toodled over to Gluten Free Goddess and used her tried and true method. I happened to have hemp milk in the fridge so I went ahead and used that, along with regular eggs. The final product was luscious and soft, though a bit too sweet for me. In the future, I’ll reduce the sweetener by half. Definitely take her advice about freezing the leftovers because the muffins won’t hold together after a couple of days.
For the sauce, I used Mark Bittman’s recipe from How to Cook Everything. Rather than me regurgitating a recipe here, visit Simply Recipes for their Easy Blender Hollandaise. I used a food processor, 8 tablespoons of butter instead of 10 and a pinch of dry mustard for flavor. If you’re concerned about eating uncooked eggs and would like to see how to make hollandaise by hand, the Culinary Institute of America has a phenomenal video here.
Pulling together the recipes took be about a minute, and preparing the meal only a few minutes more. I made the sauce while the muffins were baking and kept it warm in a bowl sitting in another bowl of hot water. I happened to have some blanched chard left over from the night before, so I served my eggs over that instead of the traditional spinach.
|Eggs Benedict with blanched chard and smoked paprika|
Now, the dietitian in me feels compelled to warn you that a little of this sauce goes a long way... so drizzle it over your eggs and greens and enjoy!