Gluten-Free Classic Eggs Benedict
Indulge in brunch perfection with this Gluten-Free Classic Eggs Benedict recipe, a wholesome twist on a timeless favorite. Built atop golden, toasted gluten-free English muffins, this elegant dish layers savory Canadian bacon or ham with impeccably poached eggs, crowned by a velvety, homemade hollandaise sauce infused with lemon and a pinch of cayenne for subtle heat. Perfect for gluten-free guests, this recipe ensures indulgence without compromise. With fresh chives or parsley for a vibrant garnish, every bite is a harmony of creamy, tangy, and smokey flavors. Ready in under an hour, this sophisticated yet approachable dish is ideal for elevating weekend mornings or a special breakfast celebration.
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Recipe Information
Ingredients
- 2 Gluten-free English muffins
- 4 Eggs
- 4 slices Gluten-free Canadian bacon or ham
- 1 cup Butter
- 3 Egg yolks
- 1 tablespoon Lemon juice
- 0.25 teaspoon Salt
- 0.125 teaspoon Cayenne pepper
- 1 tablespoon White vinegar
- 1 tablespoon Chives or parsley
Instructions
Toast the gluten-free English muffins: Split the muffins in half and toast them until golden brown. Set aside.
Prepare the hollandaise sauce: Melt the butter in a small saucepan over low heat. In a blender, combine the egg yolks, lemon juice, salt, and cayenne pepper. Blend for a few seconds. Then, with the blender running on low, slowly drizzle in the melted butter until the mixture is thick and creamy. Set aside in a warm spot.
Cook the Canadian bacon or ham: In a skillet over medium heat, cook the slices until they are slightly browned on both sides. Transfer onto the toasted English muffin halves.
Poach the eggs: Fill a medium-sized pot with about 3 inches of water. Add the white vinegar and bring to a gentle simmer. Crack each egg into a small bowl. With the water simmering, create a gentle whirlpool and slide in each egg one at a time. Let each egg poach for about 3-4 minutes until the whites are set, but the yolks remain runny. Using a slotted spoon, carefully remove the eggs and gently place them on a paper towel.
Assemble the Eggs Benedict: Place a poached egg atop each English muffin half with Canadian bacon. Generously spoon hollandaise sauce over the top.
Garnish and serve: Sprinkle with chopped chives or parsley as a garnish and serve immediately.
Nutrition Facts
Calories |
2784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.7 g | 301% | |
| Saturated Fat | 118.2 g | 591% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 1944 mg | 648% | |
| Sodium | 4972 mg | 216% | |
| Total Carbohydrate | 68.6 g | 25% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 10.7 g | ||
| Protein | 99.2 g | 198% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 371 mg | 29% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1316 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
