Eggs Benedict- Gluten Free, Vegan Hollandaise Sauce

 

 


Meet up close and personal my version of a gluten free, mostly dairy free (minus the egg), vegan hollandaise sauce, eggs benedict.  This lip smacking tangy breakfast treat will impress anyone, (just don’t let them know how easy it is to make)

I’ve always been extremely intimidated by eggs benedict.  It was one of my favorite menu items to get, but never something I made at home, let alone would attempt to make at home.

After becoming gluten and dairy free, it was something that I missed all the time.  I missed the ability to go out and get a delicious breakfast.  I have conquered gluten free pumpkin quinoa chocolate chip pancakes, muffins, coconut pancakes, and gluten free french toast at home.  So finally here goes with a shot at a gluten free, almost vegan eggs benedict.

 

Gluten Free Eggs Benedict with Vegan Hollandaise Sauce


Ingredients:

The best part about eggs benedict is you can top it with anything you want.  I just so happen to use what I had in my fridge to create a delicious easy to make breakfast:)

2 eggs, (substitute tofu to make it vegan)

2 slices bacon, or try smoked fish (for meat lovers)

2 portobello mushrooms

2 – 4 thin slices tomato

4 slices avocado

2 Tablespoon grated carrot

a few sprigs of cilantro (or herbs of choice)

a few pieces of chopped cabbage (optional)

Side of greens (optional)

2 Tablespoons olive oil

salt and pepper to taste

 

Cooking:

Saute tofu patties, or bacon until desired crispness has been reached.  Grill or saute portobello mushroom until tender.  Slice, chop and grate vegetables.  The great thing about eggs benedict is you can load it up with whatever you fancy.  Portobello mushrooms make a great base for eggs benedict and also pair well with most veggies, try roasted red peppers, squash and zucchini for this towering deliciousness.

 

How to poach an egg:

This for me is and was the hardest and scariest task for eggs benedict to overcome.  I don’t know why but the idea and sound of poaching an egg just sounds like too much work, or maybe that it won’t be perfect the first try!!!  But don’t worry poaching eggs only gets better with practice.  1st step is don’t panic, and remember this throughout the poaching process.  

  • Heat a pot of water to just before a simmer (I call it fish eyes),
  • Add a tablespoon of white vinegar
  • Fish eyes is what a pot of heating water looks like as hundreds of little bubbles collect onto the surface of the pot, the point of heat just before a simmer breaks
  • Crack one egg into the “fish eyeing” pot of water
  • Let egg float in water until solid enough to lift out with slotted spoon (a few minutes)
  • Don’t poke the egg too much or the yolk will break open
  • Remove egg with slotted spoon once the whites look solid but yolk still looks breakable and transparent

Here is an Excellent Egg Poaching Tutorial with great pictures from Smitten Kitchen

 

Vegan Hollandaise Sauce

There are a lot of recipes out there for vegan hollandaise sauce, and the best advice I have is experiment with it, until you find a taste that works for you.

As usual, I happen to use what I had in my fridge, which wasn’t really much of what was in recipes I found, but I made it work, and it turned out not bad.

4 Tablespoons of Toffuti dairy free creame cheese

1/2 Cup Almond Milk

1 Tablespoon mustard

1/4 Tablespoon turmeric

Squeeze of fresh lemon juice

1/8 teaspoon cumin

Salt and Pepper

2 Tablespoons nutritional yeast

1 Tablespoon olive oil

pinch of red pepper

Heat ingredients in small sauce pan, stirring until warm and smooth

Here are some great recipes on some excellent food blog sites:

Taste Spotting:  Vegan Hollandaise Sauce

Verdant Eats: Tofu Benedict with Vegan Hollandaise Sauce

Tales of a Spoon:  Asparagus with Vegan Hollandaise Sauce

 

Assembly:

Place portobello mushrooms upside down, so the bottom of the mushroom is face up (this makes a great nest for toppings).  Top mushroom with favorite vegetables.  Place poached egg on top of veggies.  Drizzle hollandaise sauce over the delicious gluten free eggs benedict tower and sprinkle grated carrots and fresh herbs over top.  Side with fresh greens of choice.



4 Responses to “Eggs Benedict- Gluten Free, Vegan Hollandaise Sauce”

  1. Cat ~ The Verdant Life:

    Thanks for sharing my recipe! Hollandaise is soooo yummy, especially on asparagus or broccoli!

    Cheers,
    Cat (of The Verdant Life, formerly Verdant Eats)

  2. Gluten Free Cabbage Breakfast Burrito | Gluten Free Blog:

    [...] this past week my mission was accomplished on creating a Gluten and Dairy Free Eggs Benedict, I had also achieved a surplus of Vegan Hollandaise Sauce.  Along with lots of cabbage sitting in [...]

  3. Portobello Mushroom Sandwich | Gluten Free Blog:

    [...] for a bun or meat, for those raw, vegan and veggies out there.  I also use it as a base to my Eggs Benedict, or in Balti Beef (you will the find the recipe at the bottom of the linked page).  Not to mention [...]

  4. Vegan Hollandaise Sauce | Gluten Free Blog:

    [...] find a taste that works for you.  The best part about hollandaise sauce is it is SO versatile!!! Eggs Benedict, Breakfast Burritos, Sauce over Asparagus or Greens, the possibilities are almost [...]



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