Eggs Benedict

eggs benedict, gluten free, dairy free, paleo, brunch, little sprouts kitchenEggs Benedict is a classic Sunday brunch recipe. My brother and his girlfriend love it. When talking to them about foods to make healthier alternatives to, this was one that came up. I had written out a recipe, but finally got around to experimenting. This is one of my brother’s favorite dishes. So, naturally, I needed to devote time to it since he is so important to me. It was pretty simple. Emulsification has taken a little time for me to get used to. It just takes patience to make it. It is important when making homemade sauces to get the technique down. This was wonderful to enjoy for breakfast on Sunday, my special breakfast day. I decided to use bacon for my recipe, instead of the conventional ham. I love bacon. Who doesn’t?!

paleo, english muffin, grain free, little sprouts kitchen“English Muffins”:
1 cup room temperature full fat coconut milk
1 package yeast
2 tbsp ghee, soft
1 tsp sea salt
1 egg
3 cups almond flour
1 tsp baking soda
½ tbsp palm sugar
1 ¼ cup arrowroot powder plus 2 tbsp for rolling
½ tbsp olive oil for toasting

hollandaise, paleo, dairy free, little sprouts kitchenHollandaise Sauce:
3 egg yolks
1 tbsp lemon juice
1 tbsp hot water
¼ cup olive oil
Pinch of cayenne pepper
Pinch of black pepper

Poached Eggs:
2 eggs
1 tbsp rice vinegar
1 ½ cup water

2 pieces of ham (or bacon)

To Make English Muffins
1. In a stand mixer, combine the ingredients until a dough forms. On medium speed, allow to knead for about 5 minutes. If you do not have a stand mixer, then mix by hand. Make sure to knead the dough after the ingredients are combined.
2. Roll out dough on a silpat or parchment paper using the 2 tbsp of arrowroot as needed. Use either a biscuit cutter, or a glass, to cut out dough. Place on a parchment paper lined baking sheet and cover with a dish cloth. Allow to rise for at least 1 hour.
3. After the dough has risen, heat a skillet on medium-high heat. Add the olive oil. Toast the English muffins on either side, for about 4 minutes each. Put back onto parchment lined baking sheet.
4. Bake in oven for about 12-15 minutes. Set aside. These will keep in an air tight container for about a week.

To Make Hollandaise:
1. Add egg yolks, lemon juice, and hot water to a bowl. Use a hand mixer to combine the ingredients.
2. Once frothy, while the mixer is still running, slowly add the olive oil in small streams. This allows the sauce to emulsify. Add about 1 tsp at a time. Continue to blend. The sauce will thicken as you go.
3. Once done, add the cayenne pepper and the black pepper.

poached eggs, poach pod, little sprouts kitchenTo Make Poached Eggs:
1. Bring the water to boil in a saucepan. Once boiling, turn the heat down and bring it to a simmer.
2. Add rice vinegar to water.
3. If you do not have an egg poacher, then carefully break an egg in the water. Cover. Allow to cook for 4-6 minutes, depending on how done you like your eggs. Use a slotted spoon to remove. I used PoachPods. With these, grease the inside of the pod. Put one egg inside each pod and float on the water. Cover with lid and allow to cook for the same amount of time.

To Cook Bacon:
1. Cook in skillet over medium-high heat until crisp.

eggs benedict, paleo, grain free, gluten free, dairy free, english muffin, poached egg, little sprouts kitchenAssembly:
1. Cut open an English Muffin, break bacon in half and cover then English Muffin. Place poached egg on each top half.
2. Top with hollandaise sauce.

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