Gluten-Free Smoked Salmon Eggs Benedict
Elevate your brunch game with this luxurious Gluten-Free Smoked Salmon Eggs Benedict, a vibrant twist on the classic recipe. Perfectly poached eggs rest atop golden, toasted gluten-free English muffins layered with smoky, tender slices of premium salmon and lightly sautéed baby spinach. Drizzle it with a velvety homemade hollandaise sauce infused with fresh lemon juice and a hint of cayenne for a subtle kick. Finished with a sprinkle of fresh chives, this gluten-free delight combines rich, buttery flavors with a light and refreshing touch that will impress anyone at your table. Ready in under 45 minutes, this recipe is an ideal choice for a sophisticated yet gluten-free brunch spread that doesn’t compromise on indulgence.
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Recipe Information
Ingredients
- 2 pieces Gluten-free English muffins
- 4 slices Smoked salmon
- 4 large Eggs
- 2 tablespoons White vinegar
- 1 cup Unsalted butter
- 3 large Egg yolks
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.125 teaspoon Cayenne pepper
- 2 tablespoons Chives
- 1 cup Baby spinach
Instructions
Start by making the hollandaise sauce. Melt the butter in a small saucepan over low heat. Skim off the foam and set aside to cool slightly.
In a heatproof bowl, whisk egg yolks and lemon juice together until thickened. Place the bowl over a pot of simmering water, ensuring the bowl does not touch the water.
Slowly drizzle the melted butter into the yolk mixture, whisking constantly until the sauce is thick and creamy. Stir in salt and cayenne pepper. Remove from heat and cover to keep warm.
Preheat your oven to 200°F (90°C) to keep components warm. Split the gluten-free English muffins in half and toast them until golden. Place in the oven to keep warm.
Bring a medium pot of water to a simmer. Add the vinegar. Crack eggs, one at a time, into a small bowl and gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set and yolks remain soft. Remove eggs with a slotted spoon and set on a paper towel to drain.
Lightly sauté baby spinach in a non-stick pan with a pinch of salt until wilted.
To assemble, place a slice of smoked salmon on each muffin half. Top with a small amount of sautéed spinach.
Carefully place a poached egg on top of the spinach. Spoon hollandaise sauce generously over each egg.
Garnish with freshly chopped chives and serve immediately.
Nutrition Facts
Calories |
1728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.8 g | 179% | |
| Saturated Fat | 69.2 g | 346% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 1573 mg | 524% | |
| Sodium | 2834 mg | 123% | |
| Total Carbohydrate | 65.8 g | 24% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 5.6 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 26.0 mcg | 130% | |
| Calcium | 355 mg | 27% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 726 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.
