Gluten Free Smoked Salmon Eggs Benedict

Brunch doesn't get more impressive than silky poached eggs and smoked salmon stacked on golden toast and finished with a rich, velvety hollandaise — and this version serves four without a single crumb of gluten in sight. The swap to gluten free bread is the only structural change needed here, and toasting it until the edges are firm means it holds up beautifully under all those luxurious toppings. Classic hollandaise is naturally free of wheat and flour, built entirely from butter, egg yolks, lemon juice, and a touch of Dijon and cayenne, so the blender method here is both foolproof and completely safe. Thinly sliced smoked salmon adds a briny, smoky depth that plays off the bright, lemony sauce in the best possible way. The poaching technique — a gentle simmer with a splash of white wine vinegar — keeps the whites tender and the yolks perfectly runny, which is exactly what you want when that hollandaise comes cascading down. A finish of fresh chives and smoked paprika makes the whole plate look like something from a weekend restaurant menu. This is the kind of celebratory breakfast that feels indulgent but comes together in under 30 minutes once you have your mise en place ready.

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