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Shirred eggs and eggs Benedict are my two favorite egg-based breakfast foods. It is also probably one of my top 5 favorite recipes I’ve posted so far. I certainly don’t make it every day. It is a lot more time-consuming than regular bacon and eggs. But it is a delicious weekend treat!
Eggs Benedict Wellness Mama Style
Have you ever heard of eggs Benedict? Ever actually tried them? I wasn’t too familiar with them before watching Runaway Bride, so I had to look them up.
To make eggs Benedict, toast an English muffin and top it with Canadian bacon or ham, a poached egg, and a drizzle of Hollandaise sauce. Hollandaise sauce is a creamy yellow sauce made of egg yolks, lemon juice, butter, and a pinch of salt. It’s so yummy.
As it turns out, eggs Benedict was actually one of my husband’s favorite foods before going grain-free. I decided I’d modify it to fit our lifestyle. I’m so glad I did because it turned out delicious.
Ingredients in Eggs Benedict
- The Bread – instead of English muffins I use my coconut flour biscuits.
- The Meat – traditionally the recipe calls for Canadia bacon or ham. I’ve used both those, but also bacon and sausage. It’s delicious every way.
- The Eggs – poached eggs are yummy but require a little more attention than I usually care to give them. More often, I fry a whole layer of them sunny-side-up in a pan.
- The Sauce – Hollandaise. It’s really gotta be Hollandaise. It’s not too tricky, so I make my own. I love it on grilled salmon and asparagus.
Making Eggs Benedict
Eggs benedict is one of those meals with a lot of moving parts. It’s a lot of things going on all at once, with a good amount of assembly on the plate. It’s really not one of those meals I can make while helping with homework or refereeing an argument. For those reasons, I don’t make it very often. When I do though, I don’t regret it. It’s so satisfying and filling.
Make the coconut flour biscuits and bacon first. They can be made and set aside until needed. You can even cook the bacon in the oven on a baking sheet while the biscuits are cooking.
Make the Hollandaise next and leave it on the stove to stay warm. It doesn’t take long to make it at all, but it also doesn’t store well so don’t make it ahead of time.
The last thing to cook is to make the eggs. If you’re a poached egg lover, you can absolutely do them that way. Here’s a short tutorial. I’m usually cooking for a crowd though so I find it a lot faster to just cook a whole skilletful sunny-side-up.
The only thing left is to stack and serve everything. Top a biscuit with a piece of bacon broken in half, an egg, and Hollandaise. When it’s gardening season I top the Hollandaise with a sprinkle of chives.
These eggs Benedict are now a favorite of everyone in our house, and I hope you’ll try them!
Grain-Free Eggs Benedict Recipe
A grain-free take on the classic. This recipe uses coconut flour biscuits instead of traditional English muffins.
Prepare the coconut flour biscuits and bake them according to the recipe instructions.
Cut each slice of bacon in half.
Cook the bacon and set it aside.
Make the hollandaise sauce.
In a well-oiled or buttered skillet, crack the eggs in a single layer being careful not to break the yolks.
Cook just until the yolks are barely set and still soft.
Repeat as needed until all the eggs are cooked.
Place a biscuit on a plate.
Top with one egg, cheese if using, two half-slices of bacon, and a spoonful of hollandaise sauce.
You can also use two of the biscuits to make a breakfast sandwich and omit the hollandaise sauce. We’ve also made a variation using breakfast sausage.
Serving: 1g | Calories: 398kcal | Carbohydrates: 29.5g | Protein: 18g | Fat: 23g | Saturated Fat: 6.8g | Cholesterol: 208mg | Sodium: 940mg | Fiber: 0.9g | Sugar: 1.7g
Do you like eggs Benedict? Will you try these? What is your favorite grain-free breakfast food?