Gluten-Free Eggs Benedict with Smoked Salmon
Indulge in the perfect brunch upgrade with this Gluten-Free Eggs Benedict with Smoked Salmon! This recipe combines the rich, creamy decadence of homemade hollandaise sauce with the smoky, savory flavor of tender salmon, all layered atop buttery, toasted gluten-free English muffins. Perfectly poached eggs take center stage, providing a luxurious, velvety yolk that ties the dish together, while a sprinkle of fresh chives adds a touch of brightness. Ready in just 35 minutes, this gluten-free twist on the classic eggs benedict offers a gourmet experience that's entirely accessible and suited for those with dietary restrictions. Whether you're treating yourself or hosting a weekend brunch, this dish guarantees to impress with every bite!
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Recipe Information
Ingredients
- 2 pieces gluten-free English muffins
- 4 slices smoked salmon
- 4 pieces large eggs
- 1 tablespoon vinegar
- 1/2 cup unsalted butter
- 3 pieces egg yolks
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 tablespoon chives, chopped
Instructions
Preheat the oven to 150°F (65°C) to keep the salmon warm after toasting the muffins.
Slice the gluten-free English muffins in half and toast them to your preferred level of crispiness. Place in the oven to keep warm.
Bring a medium pot of water to a gentle simmer and add the vinegar. Crack each egg into a small bowl. Gently slide each egg into the water, cooking for about 3-4 minutes, or until the whites are set and yolks remain soft. Remove with a slotted spoon and set on a plate lined with paper towels.
In a small saucepan, melt the butter over low heat, ensuring it does not brown. Once melted, remove from heat.
In a bowl, whisk the egg yolks with the lemon juice until frothy. Place the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water.
Gradually whisk in the melted butter into the egg mixture, a few drops at a time at first, then in a small steady stream, whisking constantly until the sauce is thickened and creamy. Season with salt and cayenne pepper.
Place two toasted muffin halves on each plate. Top each half with a slice of smoked salmon.
Carefully place a poached egg on top of the salmon.
Spoon hollandaise sauce generously over each egg.
Garnish with chopped chives and serve immediately.
Nutrition Facts
Calories |
1301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.8 g | 119% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 1449 mg | 483% | |
| Sodium | 2210 mg | 96% | |
| Total Carbohydrate | 67.3 g | 24% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 4.8 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 25.9 mcg | 129% | |
| Calcium | 310 mg | 24% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 689 mg | 15% | |
*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.
