Gluten-Free Smoked Salmon Eggs Benedict
Elevate your breakfast or brunch game with this indulgent Gluten-Free Smoked Salmon Eggs Benedict! Featuring perfectly toasted gluten-free English muffins, silky slices of smoked salmon, and velvety poached eggs, this recipe is crowned with a rich, homemade hollandaise sauce that boasts a hint of lemon and cayenne for a subtle kick. Sautéed baby spinach adds a fresh, nutritious touch, and a sprinkle of chopped chives brings a burst of flavor and color to every bite. This gluten-free twist on a classic favorite is easy to make with step-by-step instructions and is perfect for impressing guests or treating yourself to a restaurant-quality meal at home. Ready in under an hour, this dish is a decadent, gluten-free delight you’ll want to make again and again!
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Ingredients
- 2 pieces Gluten-free English muffins
- 4 slices Smoked salmon
- 4 large Eggs
- 2 tablespoons White vinegar
- 1 cup Unsalted butter
- 3 large Egg yolks
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.125 teaspoon Cayenne pepper
- 2 tablespoons Chives
- 1 cup Baby spinach
Directions
Step 1
Start by making the hollandaise sauce. Melt the butter in a small saucepan over low heat. Skim off the foam and set aside to cool slightly.
Step 2
In a heatproof bowl, whisk egg yolks and lemon juice together until thickened. Place the bowl over a pot of simmering water, ensuring the bowl does not touch the water.
Step 3
Slowly drizzle the melted butter into the yolk mixture, whisking constantly until the sauce is thick and creamy. Stir in salt and cayenne pepper. Remove from heat and cover to keep warm.
Step 4
Preheat your oven to 200°F (90°C) to keep components warm. Split the gluten-free English muffins in half and toast them until golden. Place in the oven to keep warm.
Step 5
Bring a medium pot of water to a simmer. Add the vinegar. Crack eggs, one at a time, into a small bowl and gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set and yolks remain soft. Remove eggs with a slotted spoon and set on a paper towel to drain.
Step 6
Lightly sauté baby spinach in a non-stick pan with a pinch of salt until wilted.
Step 7
To assemble, place a slice of smoked salmon on each muffin half. Top with a small amount of sautéed spinach.
Step 8
Carefully place a poached egg on top of the spinach. Spoon hollandaise sauce generously over each egg.
Step 9
Garnish with freshly chopped chives and serve immediately.
Nutrition Facts
| Serving size | (687.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1727.9 |
| Total Fat 139.8g | 0% |
| Saturated Fat 69.2g | 0% |
| Polyunsaturated Fat 1.2g | |
| Cholesterol 1573.1mg | 0% |
| Sodium 2834.3mg | 0% |
| Total Carbohydrate 65.8g | 0% |
| Dietary Fiber 5.0g | 0% |
| Total Sugars 5.6g | |
| Protein 65.0g | 0% |
| Vitamin D 1039.7IU | 0% |
| Calcium 355.0mg | 0% |
| Iron 9.0mg | 0% |
| Potassium 725.8mg | 0% |
Source of Calories