5 Easy Steps to Make #GlutenFree Eggs Benedict that is DELICIOUS!

Ill start off by letting you know that this meal is VERY filling – when I make it I can only eat one half so it is perfect for sharing!

Step One:

Cut a Glutino bagel in half (I personally prefer the Glutino New York Style Sesame Bagel) and put it into the toaster.

Step Two:

While that bagel is toasting away, you can begin making the hollandaise sauce.
You will need:

– 4 tbsp of light olive oil or coconut oil
– 4 tbsp of cornstarch or sweet rice flour
– 1 cup of skim milk (you could also use soy or almond if you are lactose)
– 2 large egg yolks
– 3 tbsp of fresh squeezed lemon juice
– 1 dash of Franks Hot sauce
– 1 generous sprinkling of fresh dill
– 1 pinch of cayenne pepper

With the oil, melt over low heat in a medium saucepan. Whisk in the sweet rice flour or cornstarch and continue to mix until smooth. Remove the pan from heat and whisk in your milk or substitute and return to medium heat until the mixture comes to a boil. Remove the pan from the heat and whisk in egg yolks one at a time and return the pan to a low heat, sprinkle in a pinch of cayenne pepper. Whisk in the lemon juice and hotsauce and dill – add water to achieve desired thickness and VOILA!

While your stirring in a new pot boil enough water that it would just cover an egg on maximum heat.

Step 3:

Take two slices of smoked salmon and drape a piece over each of the toasted bagel halves. If you buy your salmon from the grocery store it will likely be frozen so please let it thaw overnight in your refrigerator – Remember to always check the label before you eat it! Smoked salmon is usually pre-cooked so you shouldn’t have to cook it.

Step 4:

Your almost done!! Now with that boiling pot of water from Step Two drop 2 eggs in on maximum heat. Crack an egg into a teacup ( in this case do it twice). Lower the teacup into the water slowly to release the egg into the water on a med – low heat. The egg white will coagulate in the water and turn white. Most eggs will take between two and three minutes for the white to cook but leave the yolk still runny. Remove the egg at this point with a slotted spoon or strainer.

Step 5:

The final step. You will place the eggs on top of the smoked salmon and smother with your hollandaise sauce. I like to add spinach or tomato as well but it’s really your preference from there on out. Sometimes spears of asparagus are a popular favorite as well along with some fresh capers and mint leaves.

Bon Appetit!

December 28, 2011 | Categories: Food, Lifestyle, Product, Recipes | Tags: breakfast, cooking, eggs, eggs benedict, food, gluten free, health, healthy start, meal, poach, recipe, salmon, wellness | Leave a comment