Dairy Free Eggs Benedict

by livingfreelygf

Do you know how hard it is to find Dairy Free Eggs Benedict? Well, if you are dairy free you do! In this post I am going to share with you, “what are eggs benedict made of?” I’ll show you how to make my easy gluten free hollandaise sauce recipe. But, the best part is that it’s also a dairy free hollandaise recipe! If you need a gluten and dairy free eggs benedict recipe then this one’s for you!

This post has been sponsored by Canyon Bakehouse. We believe in sharing all of the gluten free goodness and Canyon Bakehouse is a staple in our home. Thank you Canyon Bakehouse!

Dairy Free Eggs Benedict

Eggs Benedict are hands down in my top 3 favorite breakfast/brunch recipes. It could very well be number one. When I wrote my cookbook, 101 Incredible Gluten Free Recipes I knew that an easy gluten free hollandaise sauce recipe would have to be in it. But, since I am dairy free too I had to figure out how to make this a dairy free hollandaise sauce recipe. 

Since going gluten and dairy free I had only eaten an eggs benedict once at a restaurant in Sacramento, CA called Pushkin’s. They offered a vegan option for everything, so even though mine wasn’t vegan the sauce was dairy free. It was so good that I left determined to make it on my own.

Nothing beats taking that nook and cranny english muffin, adding ham, a poached egg, and smothering it with hollandaise. That is why I choose Canyon Bakehouse English Muffins 100% of the time when I make this! They are incredibly delicious and really make this dish stand out!

What are eggs benedict made of?

This recipe honestly doesn’t call for much. The time and effort takes place with making the sauce (you have to stir it the ENTIRE time) and poaching the eggs. But to make eggs benedict you only need…

  • Canyon Bakehouse English Muffins
  • Ham or Canadian Bacon
  • Hollandaise Sauce (butter, egg yolks, lemon juice, salt, white pepper, cayenne)
  • Poached Eggs
  • Fresh Chives sprinkled on top

How do I make this Gluten and Dairy Free Eggs Benedict Recipe?

eggs benedict on a plate with english muffins and berries in teh background

The first step and probably most difficult part of this recipe is making the dairy free hollandaise recipe.

To make the hollandaise grab a medium sized saucepan and whisk together the egg yolks, water, and lemon juice. Heat the pan on low heat, whisking constantly. Add the vegan butter 1 tbsp at a time, whisking/melting thoroughly before adding more. Never stop whisking, that is the trick here! Once all of the butter is melted into the sauce turn off the heat and add the salt, pepper, and cayenne.

You can omit the cayenne if you do not like spicy and of course regular butter can be used in place of dairy free butter if you would like.

Note: This sauce can be ruined if you walk away from it. Make sure to whisk the entire time! This sauce is pretty quick to make as well, about 5-7 minutes. 

Once the sauce is done, set it aside and poach the eggs. To poach the eggs take a large saucepan and boil 2 quarts of water with the vinegar. Once there is a roaring boil crack 1 egg into a ladle, stir the water with a wooden spoon and then dunk the egg filled ladle into the funnel the spoon created. Tip the egg out of the ladle and let it cook for 4-6 minutes. Use the ladle to remove the cooked egg. Repeat with the remaining eggs.  

Toast the english muffins and add the ham on top, then place a poached egg on top of that. Drizzle with the hollandaise sauce and sprinkle with chopped chives and serve warm. 

If you absolutely hate dealing with poached eggs, don’t stress, just make your egg sunny side up or however you like it. 

dairy free eggs benedict on a plate with english muffin sin the background

jenniferEasy gluten free hollandaise sauce recipe

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Dairy Free Eggs Benedict (gluten free)

This delicious gluten and dairy free eggs benedict recipe is the perfect brunch or weekend breakfast recipe.

Course Breakfast
Cuisine French
Keyword dairy free eggs benedict, easy gluten free hollandaise sauce recipe
Servings 4
Calories 464 kcal

Ingredients

Hollandaise Sauce

  • 3 large egg yolks
  • 1 1/2 tbsp water
  • 1 1/2 tbsp lemon juice
  • 3/4 cup vegan butter
  • 1/2 tsp salt
  • 1/2 tsp ground white pepper
  • pinch cayenne pepper

Poached Eggs and English Muffins

  • 2 tbsp white vinegar for boiling water
  • 4 eggs
  • 2 Canyon Bakehouse English Muffins sliced in half
  • 4 slices Canadian bacon or ham

Instructions

  1. To make the hollandaise grab a medium sized saucepan and whisk together the egg yolks, water, and lemon juice. Heat the pan on low heat, whisking constantly.

  2. Add the vegan butter 1 tbsp at a time whisking/melting thoroughly before adding more. Never stop whisking, that is the trick here! Once all of the butter is melted into the sauce turn off the heat and add the salt, pepper, and cayenne.

  3. Once the sauce is done, set it aside and poach the eggs.

  4. To poach the eggs take a large saucepan and boil 2 quarts of water with the vinegar. Once there is a roaring boil crack 1 egg into a ladle, stir the water with a wooden spoon and then dunk the egg filled ladle into the funnel the spoon created. Tip the egg out of the ladle and let it cook for 4-6 minutes. Use the ladle to remove the cooked egg.

  5. Repeat with the remaining eggs.

  6. Toast the english muffins and add the ham on top, then place a poached egg on top of that. Drizzle with the hollandaise sauce and sprinkle with chopped chives and serve warm.

Recipe Notes

If you absolutely hate dealing with poached eggs don't stress, just make your egg sunny side up or however you like it. 

We love star reviews! Make sure to leave your review below. 

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Nutrition Facts
Dairy Free Eggs Benedict (gluten free)
Amount Per Serving
Calories 464 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 10g63%
Trans Fat 1g
Cholesterol 316mg105%
Sodium 1014mg44%
Potassium 214mg6%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 2g2%
Protein 16g32%
Vitamin A 2040IU41%
Vitamin C 1mg1%
Calcium 110mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

 

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