Breakfast & Brunch > Gluten-Free Breakfast & Brunch > Other Gluten-Free Options > Eggs Benedict (Gluten-Free Bread)

Gluten-Free Eggs Benedict with Homemade Hollandaise

A luxurious gluten-free Eggs Benedict featuring perfectly poached eggs, savory ham, and a rich, creamy homemade hollandaise sauce, all served on toasted gluten-free English muffins.

Prep Time
20 minutes
Cook Time
15 minutes
Servings
2
Ingredients
  • 2 Gluten-Free English Muffins
  • 4 Large Eggs
  • 4 slices Cooked Ham or Canadian Bacon
  • 1 tablespoon White Vinegar
  • 3 Egg Yolks
  • 1/2 cup Unsalted Butter
  • 1 tablespoon Lemon Juice
  • Pinch Cayenne Pepper
  • To Taste Salt
  • To Taste Black Pepper

Prepare the Gluten-Free English Muffins

Begin by toasting the gluten-free English muffins until golden brown. You can use a toaster or a skillet with a little butter for a richer flavor. Set aside.

Poach the Eggs

Fill a saucepan with about 3 inches of water and bring to a gentle simmer. Add the white vinegar to the water. Crack each egg into a separate small bowl. Create a gentle whirlpool in the simmering water with a spoon, then carefully slip an egg into the center of the whirlpool. Repeat with the remaining eggs, being careful not to overcrowd the pan. Poach for 3-4 minutes for a runny yolk, or longer if you prefer a firmer yolk. Remove the eggs with a slotted spoon and place them on a paper towel-lined plate to drain.

Prepare the Ham or Canadian Bacon

While the eggs are poaching, gently warm the ham or Canadian bacon in a skillet over medium heat. Cook until lightly browned and heated through. Set aside.

Make the Hollandaise Sauce

Melt the butter in a small saucepan or in the microwave. In a heatproof bowl (or the top of a double boiler) set over a simmering pot of water (making sure the bowl doesn't touch the water), whisk together the egg yolks and lemon juice until pale and slightly thickened. Slowly drizzle in the melted butter, whisking constantly until the sauce is smooth, thick, and emulsified. Remove from the heat and stir in a pinch of cayenne pepper, salt, and black pepper to taste. If the sauce is too thick, add a teaspoon of warm water at a time until it reaches the desired consistency. Be careful not to overheat the sauce, or the eggs may curdle.

Assemble the Eggs Benedict

Place a toasted gluten-free English muffin half on each plate. Top with a slice of warmed ham or Canadian bacon. Carefully place a poached egg on top of the ham. Generously spoon the homemade hollandaise sauce over each egg. Garnish with a sprinkle of fresh parsley or paprika, if desired. Serve immediately.

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FAQ

  • Can I make the hollandaise sauce ahead of time?

    Hollandaise sauce is best made fresh, but you can keep it warm for a short period of time by placing the bowl over a pot of warm (not simmering) water and whisking occasionally. However, it's prone to separating, so making it just before serving is recommended.
  • What if my hollandaise sauce curdles?

    If the sauce curdles, immediately remove it from the heat and whisk in a tablespoon of cold water. This may help to bring it back together. If it's still curdled, try whisking in another egg yolk.
  • Where can I find gluten-free English muffins?

    Gluten-free English muffins are available at most major grocery stores in the gluten-free section or the bread aisle. You can also find them at specialty health food stores or online retailers.