High Fructose Corn Syrup Free Gluten Free Smoked Salmon Eggs Benedict
Total time40 min
Prep time20 min
Cook time20 min
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Learn more →Ingredients
4 servings
For the toast base
- 4 slices gluten free bread
See allSchär Gluten-Free Artisan Baker Multigrain Bread
Schär Gluten-Free Artisan Baker White Bread Baked with Ancient Grains, 14.1 oz (400g)
Canyon Bakehouse Gluten Free Country White 100% Whole Grain Bread
Canyon Bakehouse Gluten Free Ancient Grain 100% Whole Grain Bread, 15 oz
Udi's Gluten Free Soft White Sandwich Bread - 1 tbsp unsalted butter, softened
For the assembly
- 6 oz smoked salmon, thinly sliced
- 8 large eggs, divided (4 for poaching, 4 pasteurized yolks for hollandaise)
- 1 tbsp white wine vinegar
For the hollandaise
- 4 pasteurized egg yolks
- 1 stick (½ cup) unsalted butter
- 1 tbsp fresh lemon juice
- ½ tsp dijon mustard
- ¼ tsp cayenne pepper
- salt and pepper, to taste
For serving
- 2 tbsp fresh chives, finely chopped (optional)
- ¼ tsp smoked paprika (optional)
Instructions
- 1
Make the hollandaise: melt 1 stick (½ cup) unsalted butter in a small saucepan over low heat until fully liquid and hot but not browned, then remove from heat.
- 2
Place the 4 pasteurized egg yolks, lemon juice, Dijon mustard, and cayenne in a blender. Blend on medium speed for 30 seconds until the yolks are pale and slightly thickened.
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