Eggs Benedict, Gluten-Free!

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!