Gluten Free Eggs Benedict
Classic Eggs Benedict is a savory brunch staple that’s easier than you think. Enjoy a restaurant-worthy breakfast at home with a buttery English muffin topped with salty Canadian bacon and a perfectly poached egg, and then drizzled with rich and creamy homemade hollandaise sauce. You can even make it with gluten free English muffins, if needed, so everyone can enjoy.
Table of Contents
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Stovetop
- Dietary Info: Gluten-free option
- Skill Level: Moderate
If you’ve ever been out for brunch in America, chances are you’ve come across a variation of Eggs Benedict on the menu. This breakfast staple is all kinds of indulgent (in the best way): a toasted English muffin stacked with Canadian bacon and a runny poached egg, smothered in a rich and buttery hollandaise sauce.
Eggs Benedict is one of my favorite brunch foods, but gluten-free versions aren’t too common in restaurants. So, naturally, I set out to make my own version at home! But the best part is that the only swap needed is the English muffins, and the gluten eaters can use the regular kind.
Restaurant-Worthy Eggs Benedict at Home
Here’s why you’ll love this dish…
- Brunch gets an upgrade. Whether you make it traditional or gluten free, you’ll be enjoying this decadent dish without worrying about reservations or busy restaurants.
- But easier than you think. It’s made with pantry ingredients, a few simple steps, and comes together in about half an hour.
- Easily made gluten free. With basic poached eggs and Canadian bacon, and a simple sauce made with just egg yolks, butter, and lemon juice, the only thing you have to change is the English muffin base.
Recipe Ingredients
Here’s everything you’ll need to make your own fresh and fully stacked Eggs Benedict, plus some notes about the ingredients that you may find helpful. You cmna also keep reading for additional tips and information. Then, scroll to the reicpe card for the full amounts and step-by-step instructiuons.
- Egg Yolks: Egg yolks (without the whites) form the custard-like base for the hollandaise sauce. Save those whites to make an angel food cake for dessert.
- Lemon Juice: Make sure to use fresh lemon juice! This gives the sauce its classic citrusy flavor.
- Cayenne Pepper: A classic hollandaise recipe contains cayenne for a little kick. However, it’s optional and you can leave it out if you prefer.
- Unsalted Butter: You’ll need one stick of butter cut into small cubes, to make the hollandaise. Also additional butter for buttering the English Muffins.
- English Muffins: You can use store bought, or make your own Homemade Gluten Free English Muffins.
- Canadian Bacon: Canadian bacon is leaner than traditional cuts of pork, and often comes in disc-like cuts that fit perfectly over an English muffin! You can also use regular bacon strips or ham though, if you prefer.
- White Vinegar: Adding vinegar to the boiling water when poaching the eggs will help the eggs set faster.
- Whole Eggs: For poaching to top your bennies. Try to use the freshest eggs you can get in order to minimize the spreading.
- Chives or Parsley: For an optional garnish. Both of these herbs complement the flavor of eggs so perfectly! Plus, they add a little extra something to the presentation.
How to Make Eggs Benedict
Here’s how to make the different components for your homemade Eggs Benedict, in a grand total of 25 minutes! It’s actually so easy, and perfect to whip up for weekend brunch.
Making the Homemade Hollandaise Sauce
- Combine the ingredients. In a saucepan, whisk together the egg yolks, lemon juice, and cayenne pepper with a pinch of salt. Next, add in one half of the butter cubes and place the pan over low heat.
- Finish the sauce. Whisk until the butter is melted, then stir in the remaining cubes of butter to thicken. Take the sauce off of the heat and set aside.
Poaching Eggs for Eggs Benedict
- Heat the water. Bring water to a simmer in a saucepan (not a rolling boil). Add in the white vinegar.
- Add the eggs. Carefully crack the eggs and slip them into the water. This is easiest to do if you break the eggs into a small dish first. Depending on the size of your saucepan and the number of eggs, you may need to work in batches.
- Poach the eggs. Simmer until the yolks are set. This will take between 3 to 5 minutes depending on your desired doneness (less time for a more runny yolk).
- Remove the eggs. Carefully take them out of the water and transfer to a plate with paper towels to drain.
Assembling your Eggs Benedict
- Prep the remaining ingredients. You’ll need to toast the English muffins, buttering each of the halves, and brown the Canadia bacon.Put it all together. First, place a slice of bacon on top of each buttered English muffin half. Top this with a poached egg, and lastly a few spoonfuls of hollandaise sauce. Give your Eggs Benedict a sprinkle with chives or parsley for garnish, and you’re ready to serve.
Tips for Success
- Use Fresh Eggs. The fresher the eggs, the better the outcome. The whites are thicker in fresh eggs and won’t spread as much in the boiling water. On that note, don’t add salt to the water – this will also cause the whites to spread more!
- Avoid the Egg Whites Spreading. If you’re struggling with eggs that spread too much in the boiling water, try poaching them in a pot instead, one at a time. Use a spoon to gently swirl the simmering water, creating a vortex to slip the egg into. This should help the whites to spread less.
- Change it Up. Add some roasted asparagus, use sliced steak instead of ham, or go with crabmeat.
- Make it Easier. If you don’t want to fuss with poaching eggs, try an easier Benny using Baked Eggs.
Can I Store Extras for Later?
Once assembled, storing leftover Eggs Benedict becomes tricky due to the muffins becoming soggy from the hollandaise and eggs. However, you can store the individual components separately. Here’s the best way to do that:
- Poached eggs can be stored for up to 2 days in the fridge. You’ll just need to reheat them in boiling water again for a couple of minutes before serving.
- Store leftover hollandaise airtight in the fridge. Reheat the sauce in the microwave (in increments) or on the stove over low heat. Note that the consistency may be a bit thicker once it’s reheated! I find that stirring in a bit of water or butter helps to liven it back up.
- English muffins and bacon are best when heated fresh to avoid stale muffins or dry meat.
Make it a Meal
Eggs Benedict is a meal in itself, with all its rich and creamy sauce and stack of tasty ingredients! However, if you’re really going all out at your next brunch, here are some other ideas to serve it with:
- Simple Hashbrown Potatoes or a Cheesy Hashbrown Potatoes Casserole.
- Drizzle some extra Hollandaise over Oven Roasted Asparagus.
- Fresh fruit, or this easy Watermelon Berry Fruit Salad.
- A Coffee Smoothie or Strawberry Banana Coconut Milk Smoothie.
- Mixed Berry Baked Oatmeal
More Gluten-Free Breakfast Ideas
Eggs Benedict
Make restaurant-worthy Eggs Benedict and enjoy a savory brunch classic at home. It's easier than you think, and you can even make it with gluten free English muffins so everyone can enjoy.
Servings: 8 servings
Ingredients
- 3 large egg yolks
- 1 Tablespoon fresh lemon juice
- 1/2 teaspoon Kosher salt
- 1 pinch cayenne pepper , optional
- 8 Tablespoons unsalted butter (one stick), cut into small pieces, divided, plus additional for buttering the English muffins
- 4 English muffins , gluten free if needed, store bought or homemade
- 8 slices Canadian bacon (can also use ham or bacon)
- 2 teaspoons white vinegar
- 8 large eggs
- minced chives or parsley for garnish, optional
Instructions
- In a small saucepan, whisk together 3 large egg yolks, 1 Tablespoon fresh lemon juice, 1/2 teaspoon Kosher salt, and 1 pinch cayenne pepper, if using. Add in 4 Tablespoons unsalted butter.
- Place the saucepan over low heat and stir constantly with a whisk until the butter is melted. While still whisking, gradually add the remaining 4 Tablespoons unsalted butter and whisk until it is melted and the sauce is thickened. If it is too thick, you can whisk in a little warm water, a teaspoon at a time. Remove the Hollandaise sauce from the heat and cover with a lid to keep warm.
- Split open 4 English muffins and toast in a toaster or by placing on a baking sheet under the broiler for 2-3 minutes. Lightly butter each half.
- In a skillet over medium-low heat, brown 8 slices Canadian bacon, turning often.
- Fill a large saucepan with about 3 inches of water and bring to a simmer, and add 2 teaspoons white vinegar. Break an egg into a small dish or saucer. Holding the dish near the surface of the water, gently slip the egg into the water. Repeat with each of 8 large eggs. Cook until the yolks are set as desired, about 3 to 5 minutes. Remove the eggs with a slotted spoon and drain on paper towels.
- Top each English muffin half with a slice of bacon, one poached egg, and a tablespoon or two of the Hollandaise sauce. Garnish with minced chives or parsley, if desired.
Nutrition Facts
Eggs Benedict
Amount Per Serving (1 Benedict)
Calories 306
Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 10g50%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 300mg100%
Sodium 611mg25%
Potassium 217mg6%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 1g1%
Protein 16g32%
Vitamin A 717IU14%
Vitamin C 1mg1%
Calcium 57mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
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