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.