This gluten free eggs benedict recipe is awesome, if I don’t say myself! Eggs benedict is traditionally made atop an English muffin, but to make it gluten free I chose to use a bed of breakfast potatoes. This is a great way to go grain-free, as well as gluten-free. UPDATE: Try it atop my new Gluten Free English Muffin Recipe. It’s wonderful, especially straight out of the oven!
A wonderful classic, gluten free eggs benedict, richer and creamier than ever!
- 8 small potatoes, cut into small cubes, 1/3" x 1/4" (not peel)
- 2 1/2 Tablespoons extra virgin olive oil
- 1 Tablespoon fresh rosemary, minced or 1 teaspoon smoked paprika
- seas salt, to taste
- fresh ground pepper, to taste
- 4 egg yolks
- 1 teaspoon cream of tartar
- 1 teaspoon gluten-free apple cider vinegar
- 1/2 cup unsalted butter, melted (1 stick)
- 1 teaspoons agave syrup (optional)
- Sea salt and white pepper, to taste (use white pepper, if possible, so it will not be seen)
- 4 - 8 slices of gluten-free Canadian bacon (I used Jones Dairy Farm Canadian Bacon which is certified gluten-free)
- 4 eggs for poaching
- Wash and scrub potatoes.
- Slice the whole potato to about 1/3" slices; slice into French fry strip; and then into small cubes.
- Preheat a frying pan with oil on medium-high heat and add potatoes.
- Season with either fresh rosemary or smoked paprika (check with manufacturer to ensure it is gluten-free), an salt and pepper.
- Stir occasionally; cook until brown and tender.
- Once potatoes have reached your desired browning color, but if they are not yet tender, cover until tender.
- Keep potatoes covered on warm while making the next items.
- In a frying pan, set to low heat, add bacon and keep warm while making other recipes. Turn on occasionally.
- Note: Before poaching your eggs, melt the butter for the hollandaise sauce and beat your eggs yolks in a small sauce pan. Keep the pan cool. Have these readily available.
- Add about 1 tablespoon white vinegar to your water. Ensure you have enough water to cover all eggs and still have a little space around them. Almost bring to a boil 160-170°F. If you accidentally bring it to a boil, immediately add a metal tablespoon to the water and stir. This will bring it down to about 160°F.
- Add each egg to an individual glass or cup.
- Once water is at correct temperature, add each egg by slightly placing the tip of the glass into the water, as not to drop the egg from above.
- Allow to slightly simmer for 3 - 5 minutes, depending upon how you like your eggs. Three minutes seem to be ideal.
- Remove with slotted spoon.
- While eggs are poaching, add the cream of tartar, white pepper, salt and vinegar to the egg yolks and whisk rapidly and thoroughly. Traditionally, hollandaise sauce is made with vinegar alone or with lemon juice, but I do not care for the taste of one high in vinegar and am allergic to lemons, thus the alternative choices. Cream of tartar is also high in acid content, and does not give that vinegar flavor.
- Turn the burner on low and slowly add melted butter, whisking constantly.
- In a bowl or deep ramekin, add a layer or two of potatoes, top with 2 slices of Canadian bacon, add poached egg and top with hollandaise sauce.
- Garnish with fresh basil julienne slices, fresh pepper, flat leaf parsley or sautéed green and red bell pepper.
You can make the hollandaise sauce lower in cholesterol by using less eggs.
I made this recipe before I created my [Gluten Free English Muffins Recipe|http://glutenfreerecipebox.com/gluten-free-english-muffins. Check it out. They're wonderful!