Eggs benedict is one of our favourite meals.
This recipe is from a cookery book, The English Kitchen and uses scrambled eggs instead of poached.
I adapted it by using a gluten free English muffin from Kinninkinnick, and I made sure the hollandaise sauce was also gluten free. You can make your own sauce (above image) but frequently I purchase McCormick’s brand which is gluten free.
Using 3 eggs whites and 1 whole egg made it a bit healthier.
Peel and cube potatoes. In a mixing bowl add 1 tsp paprika, 1/2 tsp Italian dressing, sea salt to taste and some olive oil. Toss well, spread out on parchment paper on a baking sheet and bake at 450 F. for about 20 minutes or until tender. Flip a few times during cooking.
Toast the English muffin, top with scrambled eggs and sauce, and include some oven roasted potatoes and baked beans. You can also add a slice of ham or peameal, some spinach or asparagus under the scrambled eggs.
A dedicated toaster for gluten free products means no cross contamination if others in your home are toasting regular bread products. Better safe than sorry.
If you enjoy eggs benedict at your favourite restaurant (and many say it is gluten free) be sure to ask if the gluten free muffin is toasted in a device that regular wheat bread/muffins is toasted in. If it is then it possibly will come in contact with wheat. I usually order it without the English muffin, for that reason, and because they charge at least $2.50 for the gluten free english muffin.
Being gluten free doesn’t mean you have to give up all your favourite meals, with just a few simple adaptations and you can still enjoy them.
We love having breakfast for dinner. A delicious gluten free meal.
More of my recipes.
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