Make this ultimate gluten free Eggs Benedict with hollandaise sauce and bring your inner Julia Child to life! It’s way easier than you think! Making this light and lemony hollandaise sauce will add a delicious richness to any brunch! Go ahead and wow your friends! Hollandaise is one of those sauces that makes everyone feel so special, kinda the icing on the cake, only its the icing on your poached eggs! “You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.” Gotta love Julia.
We begin by making the hollandaise sauce and keep it warm while we cook the poached eggs and toast a gluten free english muffin. Depending on how many people you’re having, you can double or triple this sauce. It’s super easy to re-heat just by whisking in a dash of warm water. We also give you a variety of ways to serve your eggs bennies including multiple grain-free and dairy-free options.
We have been on the hunt for a great tasting muffin with the right amount of holes that capture the butter and add the perfect texture and crispness with every bite. Thanks to Udi’s gluten free English muffins, the search is over!
Want to switch it up a little? Try our polenta cake as a base for your Eggs Benny.
Watch our latest recipe video below. Continue scrolling down to find our complete recipe and our step by step method and tips for making the perfect hollandaise sauce for your Eggs Benedict.
Gluten Free Eggs Benedict Hollandaise Sauce Ingredient List
- 4 Tbsp. (1/2 stick) unsalted butter, goat butter or a butter alternative
- 1/2 Tbsp. fresh lemon juice
- 3 egg yolks
- 2 Tbsp. hot water
- Pinch of Celtic salt
- 1/4 tsp. finely minced herbs for garnish (basil, dill, rosemary or thyme)
Method for Making Gluten Free Hollandaise Sauce
- Have all your ingredients readied and close to your pot as you begin to make the Hollandaise sauce.
- First melt the butter in a small saucepan over medium heat and then set it aside.
- Warm fresh lemon juice by placing it in a small bowl and let it sit in hot water for a couple of minutes until you’re ready to use.
- Separate your egg yolks. (Save the whites to use in a scramble, or bake meringue cookies or coconut macaroons).
- Bring 2-3 inches of water to a gentle simmer in your double boiler. (See NOTE if you do not have a double boiler).
- Place the egg yolks in the top of your double boiler while the water is gently simmering.Whisking constantly so the eggs won’t harden.
- Next add 1 Tbsp. of hot water and warmed lemon juice.
- Continue to whisk constantly until it begins to thicken, about 2 minutes.
- Slowly whisk in the melted butter. Add another 1 Tbsp. of the hot water and whisk for 2 minutes until your desired consistency.
- Add a pinch of salt.
- Optional addition: if you’re not using fresh herbs to garnish add: 1/4 tsp. of other dried herbs; fresh minced basil, thyme, oregano, or rosemary
- Remove sauce from heat and cover to keep warm.
- When ready to serve, whisk the sauce before pouring over the eggs. If too thick, thin by whisking in a tablespoon of warm water.
- Spoon warm sauce over the poached eggs.
- Sprinkle with fresh minced herbs and fresh ground pepper.
- IF you don’t have a double boiler pot, not to worry. Take a heat safe glass bowl or a small pot that will set over another larger pot.
- This sauce is easily doubled or tripled.
- Keep extra sauce in refrigerator for up to 4 days. To heat, whisk in a tablespoon of warm water until desired consistency.
Poached Eggs Ingredient list:
Plan on 2 eggs per person.
1 tsp. apple cider vinegar added to he pot of water filled 3/4th full.
Pinch of sea salt
A deep 5 quart pan or a deep skillet.
A slotted spoon.
Method for the Perfect Poached Eggs
- Bring a medium 5 quart pot of water to a boil.
- Add a tsp. of vinegar and a pinch of sea salt.
- Crack egg in a small bowl and or directly into the pot of simmering water.
- Time 2 minutes or until desired doneness.
- Use a slotted spoon to remove the egg allowing the water to drain before placing it on the english muffin.