Celiac Disease and Gluten-Free Diet Support
Follow / Share
|Get Email Alerts|
- Safe Gluten-Free Food List (Safe Ingredients)
- Unsafe Gluten-Free Food List (Unsafe Ingredients)
- Gluten-Free Alcoholic Beverages
- Celiac Disease Symptoms
- The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free
- Interpretation of Celiac Disease Blood Test Results
- Is Buckwheat Flour Really Gluten-Free?
- Gluten-Free Recipes
- Gluten-Free Recipes: American & International Foods
- Gluten-Free American, British/UK Recipes
- Easy Eggs Benedict Over Hash Browns (Gluten-Free)
Easy Eggs Benedict Over Hash Browns (Gluten-Free)
Easy hollandaise makes this eggs Benedict a winner any time.
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.
- 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
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.
Celiac.com welcomes your comments below (registration is NOT required).
Ham, Cheese and Hash Brown Casserole (Gluten-Free)
Out of eggs? This easy breakfast casserole offers a tasty alternative eggs.... [READ MORE]
Denver Oven Omelette (Gluten-Free)
Looking for some great gluten-free breakfast ideas? This recipe will satisfy the whole family!This recipe comes to us from Shirley Braden.... [READ MORE]
Southern-Fried Chicken (Gluten-Free)
This simple recipe comes to us from Jennifer Gross.... [READ MORE]
Dixie Pork Chops (Gluten-Free)
recipe comes to us from Cecilia McNeil.... [READ MORE]
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.View all articles by Jefferson Adams