Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up
  • Jefferson Adams

    Easy Eggs Benedict Over Hash Browns (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

      Easy hollandaise makes this eggs Benedict a winner any time.


    Easy eggs Benedict over hash browns. Yum! Photo: CC--Ruth Hartnup
    Caption: Easy eggs Benedict over hash browns. Yum! Photo: CC--Ruth Hartnup

    Celiac.com 02/16/2017 - One of my favorite ways to do eggs Benedict without the bread is to serve it atop hash browns. It's gluten-free, and always a hit. Combine that with this easy trick for hollandaise and you're in business.

    Ingredients:

    • 2 large potatoes, shredded, rinsed and dried
    • 1 tablespoon vegetable oil
    • 2 tablespoon cider vinegar
    • 1 egg
    • 3 egg yolks
    • 2 tablespoons lemon juice
    • ½ cup butter, plus 1 tablespoon, melted
    • 2 slices ham or Canadian bacon
    • chives, minced for garnish
    • Fresh ground black pepper
    • kosher salt
    • pinch of paprika



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    Directions:
    Cut potatoes into hash browns.

    Rinse, dry, and form into small pancakes.

    Heat oil in frying pan to medium heat, and cook until crispy and set aside in a warm oven.

    Bring large pot of water to boil and add vinegar.

    Reduce heat so water is at gentle simmer.

    Crack egg into small bowl and carefully pour it into simmering water.

    Poach egg for 3 minutes and remove with slotted spoon.

    Melt butter for hollandaise.

    Make hollandaise by adding 3 egg yolks and lemon juice to blender.

    Pulse to combine.

    Set blender to low and add lemon juices, then slowly blend in the freshly melted butter.

    Continue to blend until sauce turns thick and foamy.

    Add pinch of cayenne and season with salt and pepper.

    If sauce is too thick, add warm water 1 teaspoon at a time to thin it out.

    Fry back bacon on medium high heat for 2 to 3 minutes per side until just brown.

    Place hash browns on a plate.

    Place bacon on hash browns, then top with poached egg, and drizzle with hollandaise.

    Garnish with salt, pepper, a pinch of paprika, and chopped chives, and serve.

    0

    User Feedback

    Recommended Comments

    There are no comments to display.



    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Restore formatting

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Scott Adams
    This recipe comes to us from Cecilia McNeil.
    Arrange in baking dish with potatoes on bottom:
    6 or 8 pork chops pan grilled
    4 to 6 large potatoes peeled and quartered
    Sauce - Mix together:
    1- medium green bell pepper chopped
    1- 14.5 ounce can crushed tomatoes
    1- 14.5 ounce can water
    1- 8 ounce can tomato sauce
    ½ teaspoon cayenne pepper
    ½ teaspoon garlic powder
    1 Tablespoon lemon juice
    2 Tablespoons Worcestershire sauce
    salt and pepper to taste.
    Pour over potatoes and chops and bake at 350F for 1 hour. Fantastic!

    Scott Adams
    This simple recipe comes to us from Jennifer Gross.
    Coat chicken thighs with potato starch and pan-fry them in oil. When theyre done, remove the chicken and adds potato starch to the pan drippings and mix it into a paste. Slowly stir in milk and stir constantly until the gravy thickens to desired preference. Add salt and pepper to taste.

    Scott Adams
    Looking for some great gluten-free breakfast ideas? This recipe will satisfy the whole family!
    This recipe comes to us from Shirley Braden.
    Ingredients:

    8 eggs ½ cup half-and-half 1 cup shredded cheddar cheese 1 cup finely chopped cooked ham ¼ cup minced green pepper ¼ cup minced onion ¼ teaspoon parsley (optional)
    Directions:
    Beat eggs and half and half until light and fluffy. Stir in the cheese, ham, green pepper, onion and parsley. Pour into a greased 9" square baking dish. Bake at 400F degrees for 25 minutes or until set.


    Jefferson Adams
    Out of eggs? This easy breakfast casserole offers a tasty alternative eggs. No matter how you do it, it's easy to make, and a surefire hit at the breakfast table. All you need are some potatoes, some ham, bacon or sausage.
    Just mix the ingredients, toss into a casserole dish and pop in the oven. The result is a rich, delicious casserole that will please even picky eaters. Also, you can make this dish ahead of time and warm up to save even more time.
    Ingredients:
    1 (32 ounce) package frozen hash brown potatoes
    8 ounces cooked, diced ham
    1 can (18 oz) gluten-free Progresso Traditional potato, broccoli and cheese chowder OR Really Good Gluten...