I took this recipe and tweaked it a fair bit to make it my own. Enjoy!!
I discovered this way to poach eggs and was way impressed. By far it is the easiest method I have used and they came out perfectly!
photo from Simply Recipes. LOVED the tutorial! |
- 4 Gluten-Free Buckwheat and Honey English Muffins - Recipe Link Below
- For the Hollandaise Sauce:
- 4 extra virgin light olive oil
- 4 tablespoons rice flour
- 1 cup coconut milk (or other milk sub)
- 2 large egg yolks
- 2 tablespoons extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- Salt and pepper to taste
- 8 poached eggs
- 8 slices thinly sliced gluten-free deli ham or canadian bacon
PREPARATION
4 Gluten-Free Buckwheat and Honey English Muffins, sliced in half.
Poach 8 eggs - See tips
Make the Hollandaise Sauce:
Poach 8 eggs - See tips
Make the Hollandaise Sauce:
- Put 4 tablespoons of olive oil in a heavy medium saucepan and melt over low heat.
- Whisk in gluten-free light rice flour and continue to whisk until the mixture is smooth. Season with salt and pepper to taste.
- Remove pan from heat. Whisk in dairy-free substitute and return to medium heat. Continue to whisk until the mixture comes to a boil. Remove pan from heat and whisk in egg yolks, one at a time. Return pan to low heat.
- Whisk in melted butter, and lemon juice. Remove pan from heat. Hollandaise shouldn't be "too" thick. If needed, thin with a few drops of hot water.
Assemble Eggs Benedict -
Slice 2 English muffins in half and toast in a toaster reserved for gluten-free breads only. While the toast is browning, place ham in a skillet and warm over low heat. Butter each English muffin, fold 2 slices of ham on each slice, top each muffin with 2 poached eggs. Spoon about 4 tablespoons of warm Hollandaise over each. Serve with additional buttered English muffins if desired.
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