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!
Gluten Free Eggs Benedict
A wonderful classic, gluten free eggs benedict, richer and creamier than ever!
For the Gluten Free Breakfast Potatoes:
- 8 small potatoes, cut into small cubes, 1/3 x 1/4-inch (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
For the Poached Eggs:
- 1 tablespoon white vinegar
For the Gluten Free Hollandaise Sauce:
- 4 egg yolks
- 1 teaspoon cream of tartar
- 1 teaspoon lemon juice (or gluten-free apple cider vinegar + 1 teaspoon agave syrup)
- 1/2 cup unsalted butter, melted (1 stick)
- 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
To Make Breakfast Potatoes:
- Wash and scrub potatoes.
- Slice the whole potato to about 1/3-inch 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), and 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.
To Warm the Canadian Bacon:
- In a frying pan, set to low heat, add bacon and keep warm while making other recipes. Turn over occasionally.
- Note: Before poaching your eggs, melt the butter for the hollandaise sauce and beat your eggs yolks in a small, cold sauce pan. Have these readily available.
To Make the Poached Eggs
- Add about 1 tablespoon or white vinegar to your water (helps keep the egg whites compact). 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 large 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 the water is at correct temperature, stir the water quickly, creating a whirlpool and 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 the eggs one at a time using a slotted spoon.
How to Make Gluten Free Hollandaise Sauce
- While the 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 or lemon juice alone , 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.
How to Assemble the Gluten Free Eggs Benedict
- 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.
- You can also serve the traditional way (see photo above), over gluten free English muffins.
- 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. Check it out. They're wonderful!
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