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      Gluten Free Hollandaise Sauce and Eggs Benedict

      • December 27, 2017

      Gluten Free Hollandaise Sauce and Eggs Benedict

      650 867 Curry Girls Kitchen

      Make our ultimate Gluten Free Hollandaise Sauce and Eggs Benedict and bring your inner Julia Child to life! This light and lemony hollandaise sauce is easy to make and will add a delicious richness to any egg dishes! Wow your friends! Hollandaise is one of those sauces that makes everyone feel so special, kind of like 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 Hollandaise Sauce & Eggs Benedict Ingredient List

      Serves 4

      • 4 Tbsp. (1/2 stick) unsalted butter, goat butter or a butter alternative
      • 1/2-1 Tbsp.  fresh lemon juice
      • 2-3 egg yolks
      • 2 Tbsp. hot water
      • Pinch of Celtic salt
      • 1/4 tsp. finely minced herbs for garnish (basil, dill, rosemary or thyme)

      How to Make 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, lemon juice and water in a small saucepan over medium heat and then set it aside.
      • 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 whisk 1 Tbsp. of melted warm water, lemon, and butter into egg yolks.
      • Continue to whisking until it begins to thicken, about 1 minute.
      • Slowly whisk in the remaining melted lemon butter.
      • Add another 1 Tbsp. of the hot water if sauce is too thick.
      • Add a pinch of Celtic sea 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.

      Whisking the melted butter into the egg yolks.

      NOTES:

      • 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.

      How to Make 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.

      To Serve your Gluten Free Eggs Benedict with hollandaise sauce:

      Eggs Benedict on Polenta cake two ways: salami with fresh basil on the left and smoked salmon with capers and shiitake mushroom cap on the right.

      Oscar Benny with ham or crab!

      Bacon Benny with fresh chives.

      Hopefully you enjoyed our gluten free hollandaise sauce and eggs benedict recipe! Comment below with your thoughts! 🙂