Gluten-Free Salmon Benedict
Elevate your brunch game with this elegant Gluten-Free Salmon Benedict, a sophisticated twist on a breakfast classic. Perfectly toasted gluten-free English muffins serve as the base for layers of velvety smoked salmon, delicately poached eggs, and a rich, buttery homemade hollandaise sauce. This recipe not only caters to gluten-free diets but also packs a luxurious combination of textures and flavors, enhanced with a hint of lemon and a dash of cayenne. Topped with fresh chives for garnish, it’s an effortlessly chic dish that’s ready in just 40 minutes. Ideal for a weekend indulgence or a special occasion breakfast, this irresistible gluten-free variation will impress at any table.
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Ingredients
- 2 count Gluten-free English muffins
- 4 count Eggs
- 200 grams Smoked salmon
- 2 tablespoons White vinegar
- 125 grams Unsalted butter
- 3 count Egg yolks
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Cayenne pepper
- 1 tablespoon Chives
Directions
Step 1
Start by making the hollandaise sauce. Melt the butter in a small saucepan over low heat and set aside.
Step 2
In a medium bowl, whisk the egg yolks and lemon juice until the mixture becomes thick and pale.
Step 3
Place the bowl over a pot of simmering water to create a double boiler (make sure the water does not touch the bowl). Continue whisking vigorously.
Step 4
Slowly drizzle in the melted butter, whisking constantly until the sauce thickens. Remove from heat, season with salt and cayenne pepper, and keep warm.
Step 5
Fill a large saucepan with water and bring to a simmer. Add the white vinegar to the water.
Step 6
Gently crack each egg into a small bowl or ramekin. Carefully slide the eggs into the simmering water and poach for about 3-4 minutes, or until the whites are set but the yolks are still runny. Use a slotted spoon to remove the eggs and set them on a paper towel to drain.
Step 7
While the eggs are poaching, split and toast the gluten-free English muffins.
Step 8
To assemble, place the toasted muffin halves on plates. Top each muffin with 50 grams of smoked salmon.
Step 9
Place a poached egg on top of the salmon and then generously spoon the hollandaise sauce over the top.
Step 10
Garnish with chopped chives for a touch of color and flavor.
Step 11
Serve immediately and enjoy your gluten-free salmon benedict!
Nutrition Facts
| Serving size | (747.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1909.0 |
| Total Fat 154.5g | 0% |
| Saturated Fat 76.4g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 1620.3mg | 0% |
| Sodium 3351.0mg | 0% |
| Total Carbohydrate 64.7g | 0% |
| Dietary Fiber 4.3g | 0% |
| Total Sugars 5.5g | |
| Protein 78.9g | 0% |
| Vitamin D 1586.9IU | 0% |
| Calcium 336.0mg | 0% |
| Iron 8.7mg | 0% |
| Potassium 865.1mg | 0% |
Source of Calories