Glutarded Brunch

Don’t you just love the weekends?

Greetings Glutards! It’s the weekend, which means it’s perfectly acceptable to slam mimosas in your face before noon.  But slow down there, Sally.  All of that alcohol needs to go with something delicious and fattening.  Which is why today we are making a fantastic gluten-free Eggs Benedict!

Every good Benedict starts with a well made hollandaise sauce.  Now, hollandaise is actually French for “Cholesterol” .  See, fun AND educational.  For the hollandaise sauce, you will need:

• 4 Egg yolks
• 1 TBSP Lemon juice
• 2 Sticks (1 cup) Butter, melted
• 1/4 TSP Dijon mustard
• Dash of Tabasco, or hot sauce of your choice
• Salt & pepper to taste

*This recipe will yield 1 cup of creamy, heart stopping hollandaise.*

For the rest of the dish, you will need:

• Rice cakes (2 per person)
• Eggs (for poaching, 2 per person)
• Sautéed spinach
• Canadian bacon (if desired)

Start by blending together your egg yolks, Dijon, lemon juice, and Tabasco in a blender for 5-10 seconds.  I used an immersion (hand) blender and made mine in a larger coffee mug.  When it is well blended, pour in your melted butter in a slow, steady stream.  BE CAREFUL! If your butter is too hot, or you pour it in too fast, you will end up with scrambled eggs.  No bueno, baby. 

*Tip: Save your egg whites that you did not use for the sauce to make an egg white omelet.  FACT: I am terrible at flipping omelets…*

Back to the Benedict! Your next step is to poach your eggs.  Now, poaching eggs can be tricky.  I consulted many chefs at work, and my Better Homes and Gardens Lunches & Brunches book, and found a few tips.  Here’s what worked for me.

In a large saucepan, heat your water (3-4 inches deep) to just about boiling.  Add a pinch of salt and a dash or two of vinegar.  The vinegar helps to keep the egg from breaking up.  Break each egg into a sauce dish.  Stir the pot to make a swirl and slip one egg right into the middle of your culinary whirlpool.  Be sure to follow the swirl of the water with the dish so the egg goes into the water in the same direction.

Turn down the heat so the water does not boil.  It takes about 3-5 minutes to poach an egg.  If you like your eggs a little firmer, leave them in a little longer.  After your egg is cooked to your liking, remove from the pot with a slotted spoon.

Eggs Benedict is usually served on top of a toasted English muffin.  Since I cannot have those, I decided to use rice cakes that I spread with butter and grilled in a fry pan for a few minutes.  Top your rice cakes with your Canadian bacon and sautéed spinach.  Make a little nest in your spinach for the poached egg to sit in.  Top the whole dish with your delish hollandaise.  You can event sprinkle with paprika for a extra touch of sass.

And that’s it! You have a delicious brunch that Ina herself would be proud of.  Now you have something beautiful and buttery to combat all of those spicy Bloody Mary’s in your tummy.

Cook. Drink. Don’t burn yourself. Enjoy!

Glutardedly Yours,

 

~Tim

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