Gluten-free Eggs Benedict with Easy Hollandaise is a fast-track to a homemade version of this brunch favorite. You’ll use the oven to gently bake the eggs – no fussy poaching! – freeing you up to make the easy Hollandaise sauce.
Get breakfast on the table in about half an hour. Instead of an English muffin, this recipe uses portobello mushroom caps as a base to hold the eggs and toppings…win!
This recipe is part of my past collaboration with the wonderful Mel Joulwan.
If you want to see my other top quick but satisfying breakfast, check out Savory Ham and Egg Cups from The Core 4.
What is Gluten-Free Eggs Benedict?
Eggs Benedict is a classic breakfast and brunch mainstay. It’s a layered egg dish with some kind of bready base like an English muffin or biscuit topped with poached eggs, ham or bacon, spinach or tomato, and buttery Hollandaise sauce. But don’t feel constrained by the rules here.
Eggs Benedict can be made gluten-free by swapping out the English muffin for something like portobello mushrooms or your favorite gluten-free biscuit mix.
Traditional Eggs Benedict is made with poached eggs, but perfectly poached eggs can be intimidating. In this recipe, you’ll bake the eggs which is far easier.
How to Make Homemade Easy Hollandaise Sauce
Hollandaise sauce is nothing more than a gently warmed sauce of butter, egg yolk, and some seasonings. The result is rich and well, yummy, when drizzled over Eggs Benedict.
While butter is a traditional Hollandaise ingredient, this recipe uses ghee. Ghee is a type of clarified butter. (See my tutorial for making Homemade Ghee.)
The instructions to make homemade Hollandaise are very similar to making mayo:
- Melt the ghee in a small saucepan.
- Combine the egg yolks, lemon juice, water, cayenne, and salt in a jar.
- Blend the egg yolks with a stick blender. (See my favorite stick blender.)
- Add the melted ghee until it’s all incorporated while the stick blender is running.
- Keep the sauce warm until you’re ready to eat.
Don’t have a stick blender? Get directions with a regular blender.
How to Make Gluten-Free Eggs Benedict
The best frame of mind for making Gluten-Free Eggs Benedict with Easy Hollandaise is to be creative. There are multiple ways you can make this gluten-free (see below), but if you’d rather use a traditional base like an English muffin, have at it! Use whatever toppings suit you and your tastes.
Here’s a quick rundown for making Gluten-Free Eggs Benedict:
- Preheat the oven.
- Line your rimmed baking sheet with parchment.
- Bake the mushrooms and Canadian bacon on the sheet.
- Crack the eggs into a well-oiled muffin tin, then bake.
- Make the Hollandaise sauce while everything bakes.
- Assemble your gluten-free Eggs Benedict with mushroom cap on the bottom, then Canadian bacon, then egg, and finally easy Hollandaise.
If you have leftover Hollandaise sauce, gently rewarm it by placing the jar in a bowl of warm water.
Substitutions in this Gluten-Free Eggs Benedict Recipe
Let your tastebuds be your guide! You can’t really do a Benedict “wrong”:
- Try American bacon in place of the Canadian bacon
- Add sliced tomatoes to the baking sheet with the mushrooms.
- Slide sliced avocado onto your Benedict stack.
- If portobello mushrooms aren’t your thing, try slices of cooked sweet or white potatoes; roast slices of previously-cooked potatoes according to the mushroom instructions.
- Swap in your favorite gluten-free English muffin or go gluten with toasted sourdough.
- Not into Hollandaise? Use salsa, chimichurri, or hot sauce.
Other Breakfast Recipes You Might Like
Looking for other tasty breakfast recipes? Here are some fan favorites:
- Savory Ham and Egg Cups
- Banana Bread Frittata (gluten-free)
- Breakfast Stuffed Peppers
- Hearty Spinach Beef Frittata
- Apple Cinnamon Sweet Potato Hash
And if you’re looking for other delish recipes, grab a copy of The Core 4!
Gluten-Free Eggs Benedict with Easy Hollandaise
This gluten-free Eggs Benedict with Easy Hollandaise recipe uses the oven to gently bake the eggs, freeing you up to make the hollandaise and get breakfast on the table in about half an hour. Recipe courtesy Mel Joulwan.
Gluten-Free Eggs Benedict:
- 8 portobello mushroom caps
- 2 tablespoons olive oil divided
- 1 tablespoon chives chopped
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 8 large eggs
- 8 slices Canadian bacon
Easy Hollandaise Sauce:
- 3/4 cup ghee or butter
- 3 large egg yolks
- 1 tablespoon fresh lemon juice plus more to taste
- 2 teaspoons water
- 1/4 teaspoon cayenne or hot paprika plus more to taste
- 1/4 teaspoon salt
Preheat the oven to 450F. Line a large, rimmed baking sheet with parchment paper.
- Prep the mushrooms. In a small bowl, combine 1 tablespoon oil, chives, salt, and pepper. Remove the stems from the mushroom caps and add the caps to the bowl. Roll them around in the marinade until coated. Place the mushrooms smooth side down on the baking sheet. Add the slices of Canadian bacon to the baking sheet and place it in the oven; it doesn’t matter if the oven temperature hasn’t yet reached 450F. Set a timer for 20 minutes.
- Prep the eggs. While the mushrooms roast, brush the insides of 8 cups of a muffin tin with the remaining olive oil, then crack an egg into each cup. When the mushrooms have roasted for 20 minutes, place the eggs in the oven and set the timer again: 8 minutes for runny yolks; 9–10 minutes for gelled yolks; 11–12 minutes for firm yolks. While the eggs cook…
Make the Hollandaise sauce. Melt the ghee in a small saucepan over medium heat until it’s foamy but not brown, 3 to 4 minutes. Place the egg yolks, lemon juice, water, cayenne, and salt in a pint-size Mason jar. Use a stick blender to blend the egg yolks. Then, with the blender running inside the jar, very slowly add the melted ghee until it's all incorporated. The sauce will be thick and luxurious. To keep the sauce warm until you're ready to eat, cover the jar, then fill a small bowl halfway with hot water from the tap and place the jar in the bowl.
- To serve. When the eggs are cooked to your liking, remove everything from the oven and build your Benedict: mushroom cap on the bottom, then Canadian bacon, top with an egg, and drizzle with hollandaise sauce.
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I made this sauce on Christmas morning and I omitted the cayenne. It was water thin and the taste was too tart for me. It didn’t taste like a hollandaise sauce to me. I added in some maple syrup and to help thicken the sauce, added arrowroot powder. Tasted much better after those 2 additions, but I will say when the sauce is cold, it is thick. When it is put onto something hot, it becomes liquid. I wonder if that is because of the high fat content or not enough thickened? The sauce reminds me of a cheese sauce so I put some of the leftover over noodles and had what tasted like mac n cheese.
it sounds like something went wrong when you emulsified the ingredients. it would have thickened on its own without arrowroot or maple syrup. when you make substitutions or additions it will change the texture. hollandaise is a fat-based sauce.