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?
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:
Gluten-free Eggs BenedictIngredients:
1 teaspoon cider vinegar
4 English Muffins, gluten-free and well-toasted
8 slices ham
1 tablespoon chopped chives (garnish)
1 teaspoon paprika (garnish)
Hollandaise sauce (see below)
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.