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Eggs Benedict {grain free}

(2 Comments)

Eggs Benedict

Eggs benedict is probably one of the most decadent egg dishes around, and it's easy to make grain-free using my English muffin recipe. It does require a bit of timing and orchestration of steps, but it's so rewarding. And it doesn't take that long to make.

I've divided the recipe into numbered steps to make it easier for you to have all the ingredients ready at the final step, when you assemble all the parts. Feel free to switch things around if you have your own technique for pulling all this together. The most important thing I found is to either keep the Hollandaise sauce warm.

Eggs Benedict

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Eggs Benedict {grain free}

5 from 1 vote
I updated this recipe again on 2/11/2023, removing the vinegar in the poaching water and replacing it with salt. I updated the hollandaise sauce on 12/8/2020, based on feedback. I was using a blender but it was hard to control the thickness, so I recommend using the stovetop approach.
This recipe is for 4 servings, so you'll want to make 4 muffin halves which means you'll double the English muffin recipe.
If you prefer, you can substitute bacon with smoked salmon or turkey bacon. And to add some green, add a few leaves of spinach to the skillet when cooking the bacon and add it on top of the muffin with the bacon.
For the eggs, separate the 3 egg yolks from their whites at the beginning. You'll have an extra egg white but at least you've used 2 out of 3 when making the muffins!
For the Hollandaise sauce, I recommend either keeping it warm until you're ready to use it, or make it at the very end.
As far as poaching eggs go, just be gentle slipping them in and out of the saucepan and you should be good. You can also purchase special egg poaching baskets to help with this task.
Servings 4 servings
Calories 163 kcal

Equipment

  • Egg poachers (optional)

Ingredients
  

  • 4 ounces Canadian turkey bacon or other bacon
  • 4 large eggs
  • 1 teaspoon salt
  • 4 English muffin halves 

Instructions
 

  • Separate out the egg whites from the egg yolks, which you'll use for the Hollandaise sauce. Put the egg yolks aside until you're ready to make the Hollandaise sauce. Use the egg whites to make the English muffins, however if you're making 4 muffins you'll only need egg whites from 2 of the 3 eggs.
  • Make 4 English muffins:
    Double the recipe to get 4 muffin halves.
  • Cook the bacon:
    Heat a large skillet on medium heat. Add the strips of bacon or the slices of Canadian bacon. Fry the bacon on both sides. For strips of bacon, cook until most of the fat is rendered out and place them on a paper towel to absorb any excess fat.
  • Bring the poaching water to a simmer:
     While the bacon is cooking, fill a saucepan halfway with water and bring it to a boil.  Add the vinegar and lower the heat to bring the water to a low simmer.
  • Poach the eggs
    Crack one of the eggs into a small bowl and gently slip it into the simmering water. Once the egg white begins to turn white, you can slip the other 3 eggs, one at a time, until you have all four eggs cooking. Turn off the heat and let it sit for a few minutes until the egg whites  turn white and the yolk are runny on the inside. Gently remove each egg with a slotted spoon.
  • Make the hollandaise sauce: See the recipe below
  • Toast the English muffins.
  • Assemble and devour!
    Stack the ingredients on a plate in this order: English muffin, bacon, poached egg, and finally 1 to 2 tablespoons of hollandaise sauce on top.

Nutrition

Calories: 163kcalCarbohydrates: 1gProtein: 11gFat: 6gSaturated Fat: 2gCholesterol: 178mgSodium: 319mgPotassium: 158mgSugar: 1gVitamin A: 238IUCalcium: 25mgIron: 1mg

 

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Hollandaise Sauce

5 from 1 vote
Servings 6 servings
Calories 195 kcal

Equipment

  • Double boiler, or a bowl on top of a saucepan.

Ingredients
 
 

  • 10 tablespoons unsalted butter
  • 3 large egg yolks use the separated egg whites for the English muffins
  • 1 tablespoon lemon juice
  • ½ teaspoon salt

Instructions
 

  • Set up a double boiler and fill the bottom boiler with water. The water should not touch the top bowl.
  • Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks and lemon juice.
  • Add the melted butter to egg yolk mixture 1 or 2tablespoons at a time while whisking yolks constantly. Add a bit of water if it's too thick.
  • Whisk until all butter is incorporated. Whisk in the salt, then remove from heat. Place a lid on pan to keep sauce warm until ready to serve.

Nutrition

Calories: 195kcalCarbohydrates: 1gProtein: 2gFat: 21gSaturated Fat: 13gCholesterol: 142mgSodium: 200mgPotassium: 9mgSugar: 1gVitamin A: 706IUVitamin C: 1mgCalcium: 17mgIron: 1mg

Comments

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    Recipe Rating




  1. Ella says

    5 stars
    The English muffins are wonderful and overall the recipe is delicious. I've make it regularly with one exception. The hollandaise sauce doesn't turn out correctly. Not ever.

    Save yourself the disappointment and skip it or (if you're like me and hollandaise sauce makes the dish) prepare your hollandaise with a double boiler on the stovetop while your eggs are poaching. It only takes about five minutes produces creamy classic sauce and will save you from the runny mess that results from the above directions.

    Reply

    • Erica says

      Thanks for the feedback. I have also had trouble making it as written and have had better luck on a stove top. I'm going to change it to the stove top method, which allows for more finessing of the sauce due to time.

      Reply