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Gluten-free Eggs Benedict


  • 2 gluten-free english muffins, sliced in half

  • 4 eggs

  • 4 slices of ham

  • hollandaise sauce


  • 1.

    Fill a frypan with about an inch of water, or milk if you prefer. The water is ready when small bubbles start to break the surface. A little trick is to stir the water to create a little whirlpool before you put in your eggs. The motion in the water will prevent your eggs from sticking to the bottom.

  • 2.

    Crack your eggs and add them to the water as the whirlpool slows. Stir the water again and allow the eggs to cook for about one and a half to two minutes. Drain the eggs on some paper towel.

  • 3.

    Meanwhile toast the muffin halves. Top the toasted muffins with a slice of ham and a poached egg.

  • 4.

    Heat the hollandaise and drizzle with over the eggs. You can use off-the-shelf hollandaise sauce, but make sure it’s gluten-free, alternatively you can make your own.

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