Eggs Benedict is tricky when you’re gluten free. Usually an Eggs Benedict is poached eggs on top of ham or Canadian bacon, on a split English muffin, covered with hollandaise. I haven’t met a gluten free English muffin I’ve liked yet!
I do my Eggs Benedict on top of roasted asparagus (break the woody ends off, break the rest into bite-sized pieces, wrap in foil, and put in the oven on top of a baking sheet for 12-15 minutes at 375) or on top of hashbrowns, which is what I’m using today.
Anyway, now that I’ve set off my smoke alarms cooking my hashbrowns- don’t let your cast iron get too hot! that’s what I did there! -I’m ready to put my sauce together.
BLENDER HOLLANDAISE
1 cup butter
3 large egg yolks
2 T lemon juice
1 T hot water
1/2 t salt
2 T finely chopped fresh tarragon (optional, but great if you’ve got it)
Melt butter in the microwave in a small bowl. Skim and discard any foam. Pour butter into a measuring cup, leaving white solids behind.
Place yolks, lemon juice, hot water, and salt in a blender or food processor. Immediately whirl on High one minute.
If butter is not hot, reheat. While motor is running, slowly pour butter through hole in lid. Whirl until thickened, about one minute. Stir in tarragon. Whisk just before serving.
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