Gluten-Free Classic Eggs Benedict

Elevate your breakfast or brunch game with this indulgent Gluten-Free Classic Eggs Benedict, a timeless recipe reimagined for gluten-sensitive diners. This dish features perfectly toasted gluten-free English muffins, topped with savory slices of Canadian bacon or ham, luxurious, creamy hollandaise sauce made from scratch, and delicately poached eggs with rich, velvety yolks. A hint of lemon and cayenne in the hollandaise adds depth, while a sprinkle of fresh chives or parsley brings a vibrant finishing touch. Whether you're impressing guests or treating yourself, this elegant yet approachable recipe promises restaurant-quality flavor in the comfort of your kitchen. Enjoy this satisfying gluten-free twist on a breakfast classic in just 45 minutes!

Nutriscore Rating: 46/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 2

Ingredients

• 2 Gluten-free English muffins
• 4 Eggs
• 4 slices Gluten-free Canadian bacon or ham
• 1 cup Butter
• 3 Egg yolks
• 1 tablespoon Lemon juice
• 0.25 teaspoon Salt
• 0.125 teaspoon Cayenne pepper
• 1 tablespoon White vinegar
• 1 tablespoon Chives or parsley

Directions

Step 1

Toast the gluten-free English muffins: Split the muffins in half and toast them until golden brown. Set aside.

Step 2

Prepare the hollandaise sauce: Melt the butter in a small saucepan over low heat. In a blender, combine the egg yolks, lemon juice, salt, and cayenne pepper. Blend for a few seconds. Then, with the blender running on low, slowly drizzle in the melted butter until the mixture is thick and creamy. Set aside in a warm spot.

Step 3

Cook the Canadian bacon or ham: In a skillet over medium heat, cook the slices until they are slightly browned on both sides. Transfer onto the toasted English muffin halves.

Step 4

Poach the eggs: Fill a medium-sized pot with about 3 inches of water. Add the white vinegar and bring to a gentle simmer. Crack each egg into a small bowl. With the water simmering, create a gentle whirlpool and slide in each egg one at a time. Let each egg poach for about 3-4 minutes until the whites are set, but the yolks remain runny. Using a slotted spoon, carefully remove the eggs and gently place them on a paper towel.

Step 5

Assemble the Eggs Benedict: Place a poached egg atop each English muffin half with Canadian bacon. Generously spoon hollandaise sauce over the top.

Step 6

Garnish and serve: Sprinkle with chopped chives or parsley as a garnish and serve immediately.

Nutrition Facts

Serving size	(851.2g)

Amount per serving	% Daily Value*
Calories	2784.4

Total Fat 234.7g	0%
Saturated Fat 118.2g	0%
Polyunsaturated Fat 5.6g
Cholesterol 1943.9mg	0%
Sodium 4972.5mg	0%
Total Carbohydrate 68.6g	0%
Dietary Fiber 4.1g	0%
Total Sugars 10.7g
Protein 99.2g	0%

Vitamin D 254.7IU	0%
Calcium 370.7mg	0%
Iron 9.1mg	0%
Potassium 1316.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 75.9%

Protein: 14.3%

Carbs: 9.9%