Mini Eggs Benedict
Total time40 min
Prep time20 min
Cook time20 min
4.7(27)
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Learn more →Ingredients
4 servings
For the base
- 2 gluten free english muffins, split
- 4 slices canadian bacon
For the poached eggs
- 4 large eggs
- 1 tbsp white vinegar
- salt and pepper, to taste
For the hollandaise
- 3 pasteurized egg yolks
- 1 tbsp cold water
- ½ cup unsalted butter, cut into 1-tbsp pieces
- 1 tbsp fresh lemon juice
- ¼ tsp fine salt
- pinch of cayenne pepper
For serving
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Toast the gluten free English muffin halves in a toaster or under a broiler until the cut sides are golden and firm at the edges, about 2–3 minutes. Set aside on a serving platter.
- 2
Heat a medium skillet over medium heat. Add the Canadian bacon slices and cook for 1–2 minutes per side until warmed through and lightly browned at the edges. Place one slice on each toasted muffin half and keep warm.
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