The brunch classic is back on the menu with this delicious, quick, gluten-free version of eggs Benedict. Our easy blender sauce takes the effort out of homemade creamy, fantastic, hollandaise, while fluffy, light gluten-free English muffins from our partner Canyon Bakehouse are perfect perches for poached eggs. Chef’s tips: For a more refined, perfectly-shaped poached egg, tip each cracked, raw egg into a fine mesh strainer. Carefully swirl egg around strainer and use your finger to remove excess loose egg whites that drop through, then gently tip egg right into the barely simmering water. For easy service, you can reserve just-poached eggs in a bowl of cold water, refrigerated for 1 day; then, to serve, briefly reheat the eggs in a pan of hot water for a few minutes.
For the gluten-free eggs Benedict:
- Kosher salt
- 4 cold eggs as fresh as possible
- 2 Canyon Bakehouse English Muffins or other gluten-free English muffins
- 2 tablespoons unsalted butter softened
- 4 slices Canadian bacon
For the easy blender hollandaise sauce:
- 3 egg yolks
- 1 tablespoon lemon juice
- Kosher salt
- 8 tablespoons unsalted butter melted
- 1 tablespoon hot water
- Pinch of cayenne pepper optional
- 2 tablespoons minced chives for garnish (optional)
Make the hollandaise sauce: In a blender, combine the egg yolks, lemon juice, and 1/2 teaspoon salt, pulse a few times to combine, then, with the blender running, slowly add the melted butter and blend until smooth. Blend in the water, then season to taste with cayenne pepper and salt.
Fry the ham: Heat a small skillet over medium-high heat. Add the ham and sear until crispy and golden brown in a few places, about 3 minutes. Flip and cook the other side for 3 minutes more. Remove and set aside.
Toast the muffins: Preheat the broiler. Halve the English muffins, spread the cut side of each muffin half with 2 teaspoons of the softened butter. Arrange them, buttered side up, on a baking sheet, and broil at least 6 inches from the heat until the tops are toasted and golden, about 2 minutes, rotating while toasting if necessary.
Make the eggs: Fill a medium-low, wide pot with water. Bring to a simmer, then reduce heat until water is barely shimmering. Gently break an egg into a small bowl, then gently tip the egg into the water, right at the surface. Swirl the water gently with a spoon for a few seconds, just until egg begins to set. Repeat with remaining eggs. Cook, gently swirling water occasionally, until the egg whites are fully set but yolks are still soft, 3 to 4 minutes. Carefully lift eggs from the pot with a slotted spoon, transfer to a shallow bowl, and reserve.
To serve, place each English muffin halve on a small plate. Top each halve with a Canadian bacon slice and a poached egg. Pour some of the hollandaise sauce over the egg, garnish with chives, and serve immediately.