Eggs Benedict – Gluten Free

Sometimes I just feel like being a little bit fancy and a little bit decadent. We tend to sleep in on weekends, so breakfast turns into brunch.

I’ve never made eggs benedict before, although we have it every Christmas morning at my Mom’s. I’ve actually never made Hollandaise sauce either. I do not have an egg poacher, so I poached the eggs the proper way by slipping them in boiling water. The hollandasie sauce I made in the blender instead of the stove top. It is actually a very simple recipe. I did not have any gluten-free english muffins on hand, and did not have time to make those, so I just had mine on plain gluten-free waffles. Really worked just fine!

Basic recipe for Eggs Benedict (for 2)

4 slices Canadian bacon
2 English muffins, split (or whatever bread product you wish)
2 teaspoons white vinegar
4 eggs
Salt and pepper, to taste
Hollandaise sauce, recipe below

Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler.

Fill a 10-inch nonstick skillet half full of water.  Add white vinegar to the cooking water.  This will make the egg white cook faster so it does not spread.  Bring to a slow boil.  Reduce the heat to a gentle simmer.  Break 1 of the eggs into a small bowl or ladle and then slide into the water taking care not to break it. Repeat with remaining eggs.  Cook 3 1/2 minutes until the egg white is set and yolk remains soft.  Remove with a slotted spoon, allowing the egg to drain.

To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg.  Season with salt and pepper.  Spoon hollandaise sauce over the eggs.

Hollandaise Sauce

6 ounces (1 1/2 sticks) unsalted butter, at room temperature
3 egg yolks, at room temperature
2 tablespoons lemon juice
1 teaspoon hot pepper sauce, such as Tabasco brand
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

In a small saucepan over medium-high heat, heat the butter for about 2 minutes, until it is bubbling (do not let the butter brown).

Place the remaining ingredients in a blender and blend on high speed to mix well. With the machine running, pour the hot melted butter into the yolk mixture in a slow, steady stream through the hole in the blender lid. When all the butter has been incorporated, the sauce is done. It should have the consistency of a creamy salad dressing. Serve immediately.

If the sauce it too thick, thin it will a few drops of water at a time with the blender on low.

(I found this sauce a little to “lemony”.  This one would be great over asparagus, but I think I would change it up a bit next time for eggs.  There are a lot of slight variations out there on the web.)