Looking for a simple recipe to re-create a classic gluten free? This gluten free eggs benedict recipe is better than anything you could order in a restaraunt, and is simple to make.

Eggs Benedict is one of my all time favorite breakfasts. It used to be reserved for only the occasional outing on a weekend, but after I went gluten free it was so hard to find it anywhere. I still only know of one restaurant that serves it gluten free in my area so I decided that I should just learn to make it myself.

How to make Gluten free Eggs Benedict

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The biggest choice you have when making gluten free Eggs Benedict is what bread to use?

Of course, traditionally, eggs Benedict is made with English muffins. Feel free to use your favorite, or try this recipe for gluten free English muffins.

For me, it depends on what I happen to have. This recipe is still delicious if you substitute sandwich bread for English muffins, I usually have a Canyon Bakehouse loaf in the fridge.

Pick a bread you really like and that wont fall apart as soon as you start to assemble your Benedict. You can even choose to go without the bread or use vegetables in place of the bread.

I've heard of people using cooked whole artichoke hearts or even cooked sweet potato slices in place of bread.Lightly toast the bread or English muffin and butter side each. Place them on the serving plate.

Now that you have your base you can pick your meat (or omit for a vegetarian Benedict). Traditionally it's been a slice of Ham or Canadian bacon, but I've also seen Crab, Salmon or a Sausage patty.

Next is the poached eggs. Bring a saucepan of water to a simmer and add one egg at a time, in a different area. Let these cook 5-7 minutes for a runny yolk or 8 minutes if you like a firm yolk.

I think you can tell how I like my yolks from the pictures. Runny for the win! Remove the eggs with a slotted spoon and place in a paper towel to remove the excess liquid. Then you can stack them on the almost complete Eggs Benedict.

I suppose you could cook your eggs another way but two things that always seem to remain the same in an Eggs Benedict is poached eggs and Hollandaise. I have scrambled the eggs instead of poaching when I had a guest that hated poached eggs over, but I prefer to poach them.

Lastly is the Hollandaise. I like to use this recipe, which uses an emulsion blender to blend everything together in less than a minute. But you can use a different recipe/method if you have one.

Topping Ideas for Eggs Benedict

Looking to change up your gluten free Eggs Benedict? Here are some ideas for unique Eggs Benedict toppings:

Canadian bacon
ham
smoked salmon
avocado
roasted red peppers
sautéed mushrooms
onions
spinach
cheese
bacon
sausage
chorizo
leeks
asparagus
zucchini
yellow squash
eggplant
artichoke hearts
sun dried tomatoes
pesto
hollandaise sauce
tzatziki sauce
yogurt sauce
Sriracha sauce
chimichurri sauce
salsa
guacamole
green onions
cilantro
parsley
basil
oregano
thyme
rosemary
dill

Looking for some other great gluten free breakfast classics? Don't miss our Buttermilk Pancakes or Cheddar stuffed Scotch Eggs with Cabot Cheese!

Smother the toast, meat and poached eggs in hollandaise, add some creative toppings, and enjoy your homemade Eggs Benedict!

Gluten Free Eggs Benedict

Print Recipe

A Breakfast Classic of poached eggs, Canadian bacon, and hollandaise sauce. Made Gluten free.

Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Yield: 2
Category: Breakfast, Brunch, Main Course
Cuisine: American

Ingredients

Scale

4 Slices Gluten Free Bread
2 TBS Butter
4 Slices Canadian Bacon
4 Eggs
1 Batch Hollandaise Sauce

Instructions

Fill a large sauce pan with 2" of water and place over a medium-high burner.
Crack the eggs into individual dishes and set aside.
Toast the bread and use the butter to butter each piece.
Place a small pan on a medium-high burner. Once hot, cook the Canadian bacon on each side for 30 seconds and place 1 piece on each slice of buttered bread.
Once the sauce pan of water begins to simmer add the eggs one at a time and keep them a few inches apart. Cook for 5-7 minutes depending on how runny you want your yolk. Remove each egg with a slotted spoon and remove as much water as possible (resting on a paper towel works well). Add the eggs to the Canadian bacon slices.
Make the hollandaise sauce and pour over the eggs. Then serve.