I am constantly scouring the globe for the best Eggs Benedict. I have no idea if I prefer it with ham, smoked salmon, tomato and spinach or pork belly. They all are scrumptious to me!
Once I went gluten-free though, I realized it was a bit of a landmine. Although hollandaise sauce isn’t traditionally made with flour, you’ll find plenty of restaurants that use flour in the sauce…so it’s not as easy as putting it on a gluten-free bread or crumpet. The sauce has to be checked too!
If you’re craving some eggs benny and you want to save yourself the headache of waiting til you find a “safe” one at a restaurant, I recommend my down and dirty recipe for eggs benedict. I’m lazy so I don’t poach the eggs (I fry them) but here’s a link to a great video by my boyfriend (so I say), Jamie Oliver, if you want to make the perfect poached eggs for it.
- 4 eggs
- 4 thin slices Canadian bacon (or tomato, or ham/prosciutto/pork belly, smoked salmon, anything goes!)
- 2 Gluten-free English muffins (or put it on a bed of spinach/arugula if you want to make it Paleo)
- 3 egg yolks
- 1 tablespoon hot water
- 1 tablespoon lemon juice
- 1 stick unsalted butter, melted and hot
- Salt and pepper
- Chopped parsley
- In a non-stick skillet heat the Canadian Bacon until warm.
- Toast the English muffins until golden.
- Place yolks, water and lemon juice into blender.
- Blend for 1 minute. With blender running, pour butter through open hole of blender lid.
- Season with salt and pepper and keep warm in a pot on the stove.
- Fry your eggs to your liking (sunny-side up, over easy, over hard...)
- Top each muffin with bacon and a poached egg.
- Pour warm sauce over and garnish with paprika and chopped parsley.
- Alternatives: Vegetarian: Substitute wilted spinach, sauteed mushrooms and a grilled tomato for the ham.