Eggs Benedict

2012-12-16_17-12-30_324This coming weekend Kris and I are heading home for Christmas and Sunday morning we are making eggs benedict. Now this is something new, so a trial run is in order. Homemade hollendaisse sauce, homemade gluten free english muffins, and Kristens poached eggs. Wow these were good!

First up was to make the English muffins. These are actually very easy to make, and not too many ingredients:

2 cups rice flour
2 tsp dry yeast
1 tsp Xanthan gum
1 cup lukewarm water
1/2 tsp salt
1 egg, room temperature
1 Tbs sugar, divided
3 Tbs butter, melted



Preheat oven to 375 degrees.
Grease 6 muffin rings – I just shaped dough and put in greased 9×13 inch pan-
Mix 1 tsp of the sugar with the warm water and yeast.
Allow to rest about 10 minutes.
Mix all dry ingredients with yeast mixture, egg and butter.
Mix till smooth.
Drop into rings and spread out as best you can.
Let rise in warm place until double in size.
Bake for 18-20 minutes

Now it is time to make the Hollandaise sauce. This recipe comes from Tyler Florence of the food channel network and is fairly simple to whip up.

4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt



Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving

Finally time to make the eggs. Boil some water with 2 tsp of white vinegar. Once water is boiling gently, add eggs and cook for about 3 minutes. Meanwhile assemble the dish. Toast the English muffins and brown the Canadian bacon. Place a piece of the bacon on top of each English muffin half, top with egg and Hollandaise sauce. Enjoy!!






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