Anti Inflammatory Mini Eggs Benedict

Total time40 min

Prep time20 min

Cook time20 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the base

2 gluten free english muffins, split
Pacha Organic & Gluten Free Multi-Seed Buckwheat Sourdough English Muffins, 13 Oz
See all
4 slices canadian bacon
Chef's tip
Turkey bacon strips are thinner and smaller than canadian bacon rounds - use two strips for each slice.

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
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!