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.
- ½ pound chorizo sausage
- 8 (3 ½ inch) fried polenta squares
- 8 eggs – poached
- 2 avocados – sliced
- 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
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.
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.
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