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  • Jefferson Adams
    Jefferson Adams

    Easy Eggs Benedict Over Hash Browns (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Easy hollandaise makes this eggs Benedict a winner any time.

    Easy Eggs Benedict Over Hash Browns (Gluten-Free) - 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):
    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.



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  • About Me

    Jefferson Adams

    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. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


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