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 or make it at the very end.
Eggs Benedict {grain-free}
Yield 4 servings
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.
Ingredients
Eggs Benedict
- 8 bacon strips or 4 Canadian bacon slices
- 4 large eggs for poaching
- 2 teaspoons white or rice vinegar
- 4 English muffin havles
Hollandaise sauce
- 10 tablespoons unsalted butter
- 3 large egg yolks (use the separated egg whites for the English muffins)
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
Instructions
Step 1: Separate out the egg whites from the egg yolks 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.
Step 2: Make 4 English muffins. You double the recipe to get 4 muffin halves.
Step 3: 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.
Step 4: 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.
Step 5: 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.
Step 6: Make the hollandaise sauce. Melt the butter. Put the egg yolks, lemon juice, and salt in a blender or food processor, and blend on medium for 20 to 30 seconds, or until the eggs lighten in color. Turn blender setting to low and slowly drizzle in the hot melted butter, while continuing to blend. Add more salt or lemon juice to taste. Transfer the sauce to a container and keep it warm until you're ready to use it.
Step 7: Toast the English muffins.
Step 8: 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.
Leave a Reply