Dairy Free Eggs Benedict (gluten free)

5 from 1 vote

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

Calories 464kcal

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.
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.

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