Gluten-Free Eggs Benedict and Hollandaise Sauce Recipe

Hollandaise sauce over eggs benedict
Luka Storm / Getty Images
Ratings (20)
  • Total: 40 mins
  • Prep: 30 mins
  • Cook: 10 mins
  • Yield: 4 Eggs Benedict (serves 2)
Nutritional Guidelines (per serving)
1315 Calories
104g Fat
50g Carbs
52g Protein
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Nutrition Facts
Servings: 4 Eggs Benedict (serves 2)
Amount per serving
Calories 1315
% Daily Value*
Total Fat 104g 133%
Saturated Fat 42g 211%
Cholesterol 1294mg 431%
Sodium 825mg 36%
Total Carbohydrate 50g 18%
Dietary Fiber 6g 20%
Protein 52g
Calcium 226mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Who doesn't love a good Eggs Benedict for breakfast? Unfortunately, the bread usually featured is anything but gluten-free, but not in this recipe!

If you are also dairy-free, you can make the substitution described below. Enjoy with a steaming hot of tea or coffee or with your side of orange juice. 

Ingredients

  • 4 Gluten-Free Buckwheat and Honey English Muffins
  • 4 tablespoons butter (or light olive oil)
  • 4 tablespoons light buckwheat flour (or sweet rice flour)
  • 1 cup milk (or canned light coconut milk)
  • 2 large egg yolks
  • 2 tablespoons melted butter (or light olive oil)
  • 3 tablespoons lemon juice (freshly squeezed)
  • Salt and pepper to taste
  • Dash of Frank's Hot Sauce (or ​Tabasco)
  • 8 poached eggs 
  • 8 slices gluten-free deli ham (thinly sliced)

Steps to Make It

  1. Prepare the English muffins and poached eggs as per the recipes and tips links above. 

Make the Hollandaise Sauce

  1. Gather the ingredients.

  2. Put 4 tablespoons of butter or dairy-free substitute in a heavy medium saucepan and melt over low heat.

  3. Whisk in gluten-free light buckwheat flour or sweet rice flour and continue to whisk until the mixture is smooth. Season with salt and pepper to taste.

  4. Remove pan from heat. Whisk in milk or dairy-free substitute and return to medium heat. Continue to whisk until the mixture comes to a boil. Remove pan from heat and whisk in egg yolks, one at a time. Return pan to low heat.

  5. Whisk in melted butter, lemon juice, and hot sauce. Remove pan from heat. Hollandaise shouldn't be "too" thick. If needed, thin with a few drops of hot water.

Assemble the Eggs Benedict

  1. Slice 2 English muffins in half and toast in a toaster reserved for gluten-free bread only.

  2. While the toast is browning, place ham in a skillet and warm over low heat.

  3. Butter each English muffin, fold 2 slices of ham on each slice, top each muffin with 2 poached eggs.

  4. Spoon about 4 tablespoons of warm Hollandaise over each. Serve with additional buttered English muffins if desired.