I knew the English Muffins were a given to be made with wheat, but I was surprised to learn that Hollandaise sauce in a restaurant is made from a mix containing wheat flour.
No problem -- I just make it all gluten-free and I can again enjoy one of my favorite meals - Eggs Benedict with fresh fruit on the side.
The extra work is worth it !
- 1/2 cup warm water
- 1 tsp sugar
- 1 tsp unflavored gelatin
- 1 1/2 tbsp traditional yeast
- 1/2 cup warm milk
- 1 tbsp honey
- 1 1/2 tbsp oil
- 2 lg eggs
- 1 cup millet flour
- 1/4 white bean flour (or brown rice flour or sorghum flour)
- 1/4 cup potato starch
- 1/4 cup arrowroot starch
- 1/4 cup cornstarch
- 1 tsp xanthan gum
- 1 tsp salt
- Mix sugar and gelatin, add warm water and yeast and proof.
- In mixing bowl put eggs , oil, honey and milk
- Add proofed yeast and mix.
- Blend together dry ingredients and add all at once to liquids.
- Mix on low, then beat on high for 2 minutes.
- Divide batter between 9 - 3" English muffin rings (or make your own with folded parchment paper) placed on greased cookie sheet.
- Let rise until doubled in bulk.
- Bake in 350 degree oven for about 25 minutes.
- Enjoy same day or freeze.
- 2 egg yolks
- 2 tsp water
- 1/2 cup clarified butter (see instructions below)
- 1 tbsp lemon juice
- salt and pepper to taste
- Put a couple of inches of water in a saucepan and bring to a simmer.
- In a bowl whisk the egg yolks and the water .
- Place bowl on saucepan (don't let it touch the simmering water)
- Continue to whisk until the egg mixture begins to thicken.
- Remove from heat ... and continuing to whisk, very slowly add the warm clarified butter. The sauce will continue to thicken.
- Add the lemon juice and salt and pepper.
- This is a lovely Hollandaise sauce that does not separate.
***Clarified butter - 1 cup butter in saucepan on low heat ... the white milk solids will separate and float on top -- skim them off .. until all that is left is a clear golden liquid. It takes a few minutes. The golden liquid - clarified butter- keeps longer than butter. Store in a jar in refrigerator. (Save the skimmed off milk solids to pour on your popcorn !)
Poached eggs - to poach eggs bring water to a soft simmer in a saucepan, with 1 tbsp of vinegar added to the water. Break the eggs and slide gently into the water. Let them cook until the yolk is almost set -- about 3 minutes. Lift them out of the water with a slotted spoon.
On the plate - Eggs Benedict
- 1 English Muffin
- 2 poached eggs
- 2 slices of back bacon or ham
- Hollandaise Sauce
- fresh fruit - what ever is in season
- Cut an English muffin in half, toast and butter.
- Place muffin halves on a plate, cover with a slice of back bacon or ham
- Add the poached eggs on top of the meat.
- Drizzle Hollandaise sauce generously over top.
- Arrange fresh fruit on the plate.