It has been awhile since our last post but we are back for now! Breakfast is one of our favorite meals and eggs benedict is one of the best. While on vacation in the Florida Keys, Kris ordered the eggs benny (gluten free style – no muffin) and the waitress suggested using a fried tomato instead. Well this turned out to be a great idea that we brought home to our kitchen. Thanks Blue Heaven.The most important part of this meal is the hollandaise sauce, of course! Once you make this version you will ditch the dry packet mix. With only a few ingredients you can whip up a great hollandaise sauce. Egg yolks, lemon juice, butter, salt and cayenne pepper is all you need. (recipe below)When making this dish gluten free, you need a good base to replace the muffin. Grab a large beef steak tomato and grill it for a couple minutes on each side. Do not overcook or the tomato will get too soft.Instead of the standard piece of Canadian bacon, I like to use a thick slice of black forest ham. Heat through on medium high heat for a couple minutes a side. Now on to the eggs.Poached eggs can be tricky to make and, if you need a lot of them, time consuming. Well Kris found this hack online and we have a new way to poach! With this method you can cook up a lot of eggs at once. Just add 1T of water to a muffin cup, top with the egg and bake at 350 degrees for 13 minutes. Timing may be different in your oven so experiment with the time to get the egg to your liking. Now just remove the egg with a slotted spoon and serve. The water actually rises to the top during cooking so it may look like the egg whites are not done but trust me, they are done and the yolk will be runny and smooth.We served some hash browns on the side for a better the restaurant breakfast! Cheers!
Hollandaise Sauce –
4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
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.