Tuesday, February 15, 2011

Recipe of the Week: Eggs Benedict

This week's featured recipe is Eggs Benedict, the foundation for the perfect brunch for two -- or ten!

Eggs Benedict
Serves 4
8 slices of gluten free french bread, toasted**
8 thick slices of gluten free ham, precooked and warmed
8 poached eggs
Hollandaise sauce

Prepare gluten free hollandaise. Place 2 pieces of toast on each plate. Lay one piece of warm ham and 1 poached egg on each piece of toast. Spoon hollandaise sauce equally over each portion. Serve immediately.

Hollandaise Sauce
4 egg yolks
1/2 cup butter, room temperature
2-3 Tbsp lemon juice
White pepper

Cook egg yolks and 1/3 of the butter in the top of a double boiler, stirring rapidly over boiling water until butter melts. Add 1/3 more of the butter, stirring rapidly. Continue process until all of the butter is melted; the mixture will thicken. Stir constantly.

Remove pan from water, stir in lemon juice, 1 tsp at a time. Stir in a dash of salt and pepper. Heat again over boiling water, stirring constantly until thickened. Remove from heat. If sauce curdles, beat in 1-2 Tbsp boiling water.


**Have some gluten free french bread prepared. Cut diagonal slices and toast. OR use slices of Udi's Gluten Free Bread OR Kinnickinick English Muffins - yum!

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