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.
Preheat the oven to 450F. Line a large, rimmed baking sheet with parchment paper.
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.
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