Low FODMAP Mini Eggs Benedict

Total time40 min

Prep time20 min

Cook time20 min

4.7

(27)

Eggs Benedict is one of those brunch showstoppers that can feel completely off-limits when you're navigating a low FODMAP lifestyle — between the standard English muffins and the risk of hidden high-FODMAP ingredients lurking in store-bought sauces, it's easy to just give up and order something safer. This version brings the whole classic back to the table, built on gluten free English muffins that toast up golden and sturdy enough to hold everything stacked on top. The silky hollandaise is made from scratch right in your own kitchen using egg yolks, real butter, fresh lemon juice, and a pinch of cayenne — no mystery ingredients, no garlic, no onion powder hiding in a packet. Canadian bacon gets a quick sear until the edges caramelize just slightly, and perfectly poached eggs with that glossy, runny yolk finish the whole thing off. Because you're controlling every component yourself, there's no guesswork about what went into the sauce or whether the bread was processed on shared equipment. A scatter of fresh chives on top adds a mild, bright finish that keeps everything feeling restaurant-worthy. This makes four servings, so it's just as good for a relaxed weekend brunch with friends as it is for treating yourself on a slow Sunday morning.

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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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