Gluten Free Eggs Benedict
Gluten-Free Eggs Benedict is a tantalizing stack of breakfast goodness! A buttery English muffin is topped with salty Canadian bacon and a perfectly poached egg, and then drizzled with rich and creamy homemade hollandaise sauce. This recipe comes together in just 25 minutes, for an easy brunch staple that you can make at home. Eggs Benedict is one of my favorite brunch foods, but gluten-free versions aren’t too common in restaurants. So, naturally, I set out to make my own version at home!
This might just be the quickest and easiest homemade Eggs Benedict ever. As in, all it takes is only a few common ingredients and less than half an hour to make! Eggs Benedict is a popular breakfast or brunch dish. It’s become a staple in the US, consisting of poached eggs and bacon served over English muffin halves, topped with hollandaise sauce (a creamy sauce made from egg yolks, lemon juice, butter, and seasonings).
Ingredients:
- 3 large egg yolks
- 1 tbsp fresh lemon juice
- 1/2 tsp Kosher salt
- 1 pinch cayenne pepper, optional
- 1/2 cup unsalted butter (one stick), cut into small pieces, divided, plus additional for buttering the Englush muffins
- 4 gluten free English muffins store bought or homemade
- 8 slices Canadian bacon (can also use ham or bacon)
- 2 tsp white vinegar
- 8 large eggs
- Chives or parsley for garnish, optional