Gluten Free Southwestern Eggs Benedict Recipe

Gluten Free Southwestern Eggs Benedict Recipe

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 without 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 fried 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 to kick the spice factor up a notch.

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

 

5 from 1 vote
Gluten Free Southwestern Eggs Benedict Recipe
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Gluten Free Southwestern Eggs Benedict Recipe

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Servings: 4 servings
Calories: 801kcal
Author: Carol Kicinski

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 (7-ounce can) chipotle in adobo sauce puree – take chipotle in adobo sauce, put in blender and puree, reserve remainder for another use

Instructions

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 1/4 of the chorizo, 1/4 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 adobo 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.

Nutrition

Nutrition Facts
Gluten Free Southwestern Eggs Benedict Recipe
Amount Per Serving
Calories 801 Calories from Fat 639
% Daily Value*
Fat 71g109%
Saturated Fat 28g140%
Cholesterol 584mg195%
Sodium 1044mg44%
Potassium 849mg24%
Carbohydrates 13g4%
Fiber 6g24%
Sugar 1g1%
Protein 29g58%
Vitamin A 1540IU31%
Vitamin C 12.3mg15%
Calcium 90mg9%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Chipotle Eggs Benedict Hollandaise Sauce Polenta Sausage
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  1. Helene
    August 9, 2009

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

  2. Chris Hernandez
    August 10, 2009

    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.

  3. Peter G
    August 10, 2009

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

  4. gfe--gluten free easily
    August 11, 2009

    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

  5. Amy Green
    August 11, 2009

    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!

  6. Miss | A
    August 11, 2009

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

  7. zested
    August 15, 2009

    This looks delicious – beautiful photo.

  8. Ninette
    August 15, 2009

    What a great idea! Looks delish.

  9. Naomi Devlin
    August 17, 2009

    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

  10. Daily Spud
    August 17, 2009

    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 :) )

  11. thewholegang
    August 24, 2009

    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?

  12. Tasty Eats At Home
    August 31, 2009

    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! :)

  13. Anonymous
    October 9, 2009

    I tried this and LOVED it!

  14. Amy
    November 21, 2009

    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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