Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
Celiac.com 05/07/2011 - Mother's Day is upon us once again, and what could be more special than letting your mother know how much you care by delivering up some gluten-free joy?
In my opinion, few culinary delights pack as much joy as Eggs Benedict. Yes eggs, yes butter, yes fat. Yes, yes, yes. It's Mother's Day, so talk to the hand.
Grab some gluten-free English muffins and some Canadian bacon, poach a few eggs, and whip up some some super-easy Hollandaise sauce, and you're on your way to a stellar Mother's Day with this great gluten-free eggs Benedict.
Throw in a gluten-free gift basket, or some gluten-free chocolates (yes, even some sugar-free ones), and you're sure to score major points with mom!
One great idea is to build-your-own gluten-free gift basket that includes mom's favorite gluten-free treats, including:
Prepare the Super Easy Hollandaise as below and set aside, keeping warm.
English Muffins and Bacon:
Brown the bacon in a medium skillet over medium-high heat and toast the English muffins.
Spread soft butter onto the toasted muffins, and top each with a slice of bacon, and one poached egg. Place 2 muffins on each plate and top with hollandaise sauce. Garnish with chopped chives and serve quickly.
Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar.
Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center.
Remove eggs from water with a slotted spoon and drain with paper towel before placing on top of the bacon and the English muffin.
Super Easy Hollandaise Sauce:
3 egg yolks
1/4 teaspoon Dijon mustard
1 tablespoon lemon juice
1 dash red hot pepper sauce, such as Tabasco or Trappey's
1/2 cup butter
In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot.
Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately.
Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.