Eggs Benedict is one of my all time favorite breakfasts. It used to be reserved for only the occasional outing on a weekend, but after I went gluten free it was so hard to find it anywhere. I still only know of one restaurant that serves it gluten free in my area so I decided that I should just learn to make it myself.
And you know what? It wasn’t as hard as I thought it would be. Now I make it whenever I feel like it. No more restrictions and I know it really is gluten free!
How to make Gluten free Eggs Benedict
The biggest choice you have when making gluten free Eggs Benedict is what bread to use?
I haven’t found a gluten free English muffin that I’m in love with so I usually use sandwich bread as my base. I almost always have a Canyon house loaf in the fridge but I also get fresh gluten free baked goods from a local bakery in Portland (Psst, they ship!).
Pick a bread you really like and that wont fall apart as soon as you start to assemble your Benedict. You can even choose to go without the bread or use vegetables in place of the bread. I’ve heard of people using cooked whole artichoke hearts or even cooked sweet potato slices in place of bread.
- Lightly toast the bread and butter one side each. Place them on the serving plate.
Now that you have your base you can pick your meat (or omit for a vegetarian Benedict). Traditionally it’s been a slice of Ham or Canadian bacon, but I’ve also seen Crab, Salmon or a Sausage patty,
Next is the poached eggs. Bring a saucepan of water to a simmer and add one egg at a time, in a different area. Let these cook 5-7 minutes for a runny yolk or 8 minutes if you like a firm yolk. I think you can tell how I like my yolks from the pictures. Runny for the win! Remove the eggs with a slotted spoon and place in a paper towel to remove the excess liquid. Then you can stack them on the almost complete Eggs Benedict.
I suppose you could cook your eggs another way but two things that always seem to remain the same in an Eggs Benedict is poached eggs and Hollandaise. I have scrambled the eggs instead of poaching when I had a guest that hated poached eggs over, but I prefer to poach them.
Lastly is the Hollandaise. I like to use this recipe, which uses an emulsion blender to blend everything together in less than a minute. But you can use a different recipe/method if you have one.
Easy Hollandaise Sauce Recipe
- 3 Egg yolks
- 1 TBS Lemon Juice
- 1 tsp Dijon Mustard
- 1/4 tsp Salt
- Pinch Cayenne pepper or Paprika
- 1/2 Cup Unsalted Butter
- Using an emulsion blender add the egg yolks, lemon juice, mustard, salt and cayenne pepper to the emulsion cup or a small but deep container.
- Melt the butter completely.
- Place the emulsion blender in the ingredients and begin to blend. While the blender is still going start pouring the melted butter into the container. Continue to blend until all the butter is incorporated.
- Use immediately.
Smother the toast, meat and poached eggs in hollandaise and enjoy your homemade Eggs Benedict!Print
Gluten Free Eggs Benedict
A Breakfast Classic of poached eggs, Canadian bacon, and hollandaise sauce. Made Gluten free.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 2 1x
- Category: Breakfast, Brunch, Main Course
- Cuisine: American
- 4 Slices Gluten Free Bread
- 2 TBS Butter
- 4 Slices Canadian Bacon
- 4 Eggs
- 1 Batch Hollandaise Sauce (See notes)
- Fill a large sauce pan with 2" of water and place over a medium-high burner.
- Crack the eggs into individual dishes and set aside.
- Toast the bread and use the butter to butter each piece.
- Place a small pan on a medium-high burner. Once hot, cook the Canadian bacon on each side for 30 seconds and place 1 piece on each slice of buttered bread.
- Once the sauce pan of water begins to simmer add the eggs one at a time and keep them a few inches apart. Cook for 5-7 minutes depending on how runny you want your yolk. Remove each egg with a slotted spoon and remove as much water as possible (resting on a paper towel works well). Add the eggs to the Canadian bacon slices.
- Make the hollandaise sauce and pour over the eggs. Then serve.
1 batch Hollandaise Sauce
3 Egg Yolks
1 TBS Lemon Juice
1 tsp Dijon Mustard
1/4 tsp Salt
1 Pinch Cayenne Pepper or Paprika
1/2 Cup Unsalted Butter
1.Using an emulsion blender add the egg yolks, lemon juice, mustard, salt and cayenne pepper to the emulsion cup or a small but deep container.
2.Melt the butter completely.
3.Place the emulsion blender in the ingredients and begin to blend. While the blender is still going start pouring the melted butter into the container. Continue to blend until all the butter is incorporated.
Keywords: Egg, Eggs Benedict, Gluten free, Hollandaise