Gluten Free Southwestern Eggs Benedict Recipe

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by Carol Kicinski on August 9, 2009

Funny how indulgence breeds indulgence. It seems that when one has indulged in perhaps a little too much wine or one two many martinis (dirty made with gin for me, extra dirty, extra olive) the proper cure is to indulge in a sinfully rich breakfast with all the essential components; a little protein, a little fat, some carbs and some spice.

And if one has not had the opportunity to indulge the night before then the proper cure is a sinfully rich breakfast with all aforementioned essential components!

Eggs benedict was one of the things I missed most when I first began my gluten-free journey. Sure I could get them with out the English muffin but it just wasn’t the same. And back in the day, gluten-free English muffins were either non-existent or terrible. There are some good ones now but I really love the friend polenta as a base for this spicy, gluten-free southwestern version.

You will need to make the fried polenta ahead but that just means less to do in the morning. Follow the recipe for fried polenta here – I like to use pepper jack cheese just the kick the spice factor up a notch.

You can also make the Chipotle Hollandaise the night before and re-heat before serving.

Gluten Free Southwestern Eggs Benedict Recipe

Ingredients

Eggs Benedict

½ pound chorizo sausage
8 – 3 ½ inch fried polenta squares
8 eggs – poached
2 avocados, sliced
Chipotle Hollandaise – recipe follows
2 tablespoons cilantro, finely chopped for garnish

Chipotle Hollandaise

3 egg yolks
2 tablespoons lime juice
¼ teaspoon salt
½ cup butter, melted
1 – 3 tablespoons chipotle in adobe sauce puree (take a 7 ounce can of chipotle in adobe sauce, put in blender and puree, reserve remainder for another use)

Directions

Eggs Benedict

Heat a large skillet over medium high heat and crumble in the chorizo. Cook, breaking up the sausage with a spatula until it is heated through but not browned. Drain off fat and set aside.

Place 2 fried polenta squares on a plate for each serving. Top with one fourth of the chorizo, one fourth of the avocado slices and two poached eggs. Spoon some chipotle hollandaise over each egg and sprinkle with chopped cilantro. Serve immediately.

Chipotle Hollandaise

Put egg yolks, lime juice and salt in a blender. Blend at high speed for about 3 seconds. Remove the center section of the cover and stream in the hot butter slowly. It should take about 30 seconds. Add chipotle in adobe sauce puree to taste starting with about 1 tablespoon and increasing until you reach the desire heat level whirling for a second or two in the blender to mix through after each addition. I like 2 tablespoons personally.

If not using the hollandaise right away, refrigerate in a tightly cover jar or container and then re-heat the Gluten-free Southwestern Eggs Benedict in the top of a double boiler over barely simmering water, stirring constantly until just warm.

Servings

The Gluten Free Eggs Benedict serves 4.

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Categories:    Breakfast & Brunch
  • Helene

    I love Eggs Benedict. What a great idea to serve a chipotle hollandaise sauce. The setup for your picture is really nice.

  • Chris Hernandez

    Boy, chipotle has been finding its way into everything. Soon it will be the cranberry of the savory food world. Out of curiosity, did you use Mexican or Spanish chirizo? Good work though, I am a fan of anything with hollandaise.

  • Peter G

    Absolutely decadent Carol! Nice idea to use polenta as the base…I love hollandaise sauce, over anything!

  • gfe–gluten free easily

    Oh, this is spectacular, Carol! It's a fantastic version of Eggs Benedict. :-)

    It was the lack of hollandaise sauce, not the English muffin that I lamented on one of my B&B stays. I just put up some pics. There's my naked Eggs Benedict (or Benedict-less, I should say). The owner of the B&B was gf herself (and had gotten some gf English muffins), but always used a pre-made Hollandaise sauce that included wheat. Eggs Benedict without Hollandaise sauce? That was a big disappointment. As you've just demonstrated, Hollandaise sauce is naturally gf and easy to make.

    Let me know when you open your B&B … I'm coming over!

    Shirley

  • Amy Green

    I am going to try this…it looks so good. We've been making lots of eggs here lately just because it's so easy.

    And, I'm with Shirley. Open up that B&B and I'll be there!

  • Miss | A

    that looks delicious!!! must save this one!!!

  • zested

    This looks delicious – beautiful photo.

  • Ninette

    What a great idea! Looks delish.

  • Naomi Devlin

    sounds divine – what a great excuse for a martini too many! (mine's a dirty vodkatini or a zubrovkatini).

    I'd like to know what that delicious looking drink is too – southwestern bloody mary perhaps?

    x x x

  • Daily Spud

    I would happily indulge the night before if it meant I could indulge all over again with those eggs benedict. And I'd probably have to have some spicy spuds alongside (I mean, if it's indulgence we're talking about :) )

  • thewholegang

    I'm drooling over these. I have been craving these lately but I can't eat dairy. I have not figured out the Hollandaise sauce yet. Well I've not actually tried either. I thought I could use the Earth Balance soy butter and give that a go. I try to limit soy but this would be a treat. Any other ideas on how to create this amazing meal dairy free too?

  • Tasty Eats At Home

    What a great idea to use polenta. I was at a diner-stype restaurant yesterday morning and someone near our table ordered Eggs Benedict and I was a little sad and jealous. Wonderful, easy solution to my problem! :)

  • Anonymous

    I tried this and LOVED it!

  • Amy

    Hi Carol! I "adopted" you on Book of Yum's Adopt A Gluten-Free Blogger this month and made this recipe! Here's a link: http://ourpeepshow.wordpress.com/2009/11/21/a-gluten-free-kinda-morning/

    So fun – and yummy! Thank you :)

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