Eggs Benedict [0000855]

Ingredients:

4 large eggs
4 slices of Canadian bacon or gluten-free ham
2 gluten-free English muffins, split and toasted
1 tablespoon white vinegar
1 cup fresh spinach leaves
Hollandaise Sauce (store-bought or homemade, see below)
Salt and black pepper to taste
Chopped fresh chives for garnish (optional)
Hollandaise Sauce Ingredients:

2 large egg yolks
1 tablespoon fresh lemon juice
1/2 cup unsalted butter, melted
Pinch of cayenne pepper (optional)
Salt to taste

Instructions:

To make the Hollandaise Sauce:
a. In a heatproof bowl, whisk together the egg yolks and lemon juice.
b. Place the bowl over a saucepan with simmering water (double boiler) and continue to whisk until the mixture thickens, about 2-3 minutes.
c. Gradually drizzle in the melted butter while whisking continuously until the sauce is smooth and thickened.
d. Remove from heat, season with cayenne pepper (if desired) and salt to taste. Keep warm.

Fill a large, deep skillet with about 2 inches of water. Add the white vinegar and bring it to a gentle simmer.

Crack one egg into a small bowl. Create a gentle whirlpool in the simmering water by stirring it in a circular motion with a spoon. Carefully slide the egg into the swirling water. Poach for about 3-4 minutes for a soft, runny yolk or longer for a firmer yolk. Repeat with the remaining eggs.

While the eggs are poaching, place the Canadian bacon or ham slices in a separate skillet and heat them until they are lightly browned on both sides.

To assemble, place a toasted gluten-free English muffin half on each plate.

Top each English muffin half with a handful of fresh spinach leaves, followed by a slice of Canadian bacon or ham.

Carefully place a poached egg on top of each stack.

Spoon the warm Hollandaise Sauce generously over the poached eggs.

Season with salt and black pepper to taste and garnish with chopped fresh chives, if desired.

Enjoy your delicious gluten-free American Eggs Benedict for a decadent breakfast or brunch!