One thing I really have missed eating while living gluten and dairy free is Eggs Benedict. The part I miss the most is the Hollandaise sauce. It’s full of butter and can be a lot of work to make. So I decided I had waited long enough and I was going to try and come up with a good gluten, dairy and soy free Hollandaise sauce.
I searched on Julia Child and found that she had made a good blender version but still with butter. Now that I found an easier way to make it, I thought I would try and make one more change so I could eat it. I used my Earth Balance soy free buttery spread. The verdict… it tasted great. Just like Hollandaise sauce. It was a little thinner than most traditional sauces. I’m going to try it again and this time use olive oil or a mixture of both oils.
Keep in mind that making this in a blender means your eggs are not cooked. You use lemon juice and warmed up butter substitute, but you are not cooking it over heat.
One of my favorite versions of Eggs Benedict includes crab and a crispy English muffin with tons of nooks and crannies and melted butter in them. Well I’ve not found a gluten, dairy and rice free version of an English muffin that I like to eat. So, bring in the potatoes for my base and I was licking my lips.
This meal got rave reviews and it will become a regular on my menu. Well, I may change up some of the parts but the basic recipe will for sure.
If you are hesitant to make this because it involves poaching eggs and refuse to buy one of those poaching gadgets like me, you’ll want to try this technique. I found the Perfect Poached Eggs technique perfectly described by Elaine Corn on Sally Bernstein’s website, Sally’s Place. This gal has some serious food chops. Thanks gals for the great technique!
I managed to poach all 6 eggs in one large sided frying pan with a lid. I didn’t have tons of white stringy eggs and naked yolks but perfect poached eggs.
So, there are a lot of parts to this recipe but they come together easily. I make my potatoes in a separate pan than my crab meat. This keeps the taste of the potatoes separate and it keeps it vegetarian for my oldest son.
1 bag Shredded or cubed potatoes (I use frozen as long as it doesn’t have preservatives, sugar and a bunch of !!##@%! mixed in)
1/2 – 1 tsp Old Bay seasoning
1/2 tsp minced toasted onion Penzeys
2 tsp canola oil
8 oz Jumbo Lump Crab sauteed in 1 tsp butter substitute with 1/4- 1 tsp Old Bay seasoning
Brown the potatoes and onion in the oil and mix in the Old Bay seasoning. In a separate pan warm up the crab in a little of the butter substitute. Be careful not to break apart the large lumps. Sprinkle with Old Bay Seasoning. Turn off burner and let rest until you are ready to assemble.
Dairy free blender Hollandaise Sauce Ingredients:
3 egg yolks
2 TBS lemon juice (half a lemon)
1/4 tsp salt
pinch white pepper
1/2 cup melted butter substitute or olive oil
Add eggs, lemon juice and seasonings into blender and liquefy. Once combined pour in the butter from the opening in the top of blender lid. If your lid does not have a removable circle, turn the blender off before opening the main lid and adding liquid. Blend for a minute and use right away.
Poached eggs Ingredients:
6 organic eggs, each in it’s own cup
1 TBS white vinegar
1 tsp salt
enough water to fill a large skillet with lid 3/4 full
Heat the pan of water with the lid, on high and bring to a boil. Add in the vinegar and salt. Turn off the heat. Now dip each cup into the water so some of the water flows into and around the egg. Then let the egg slide out into the water. This will keep the egg yolk and whites together. Repeat for each egg. When all the eggs are in the pan, put the lid on. Leave them in the water for 3 minutes for medium firm yolks. If you want the yolks firmer or runnier, adjust the time accordingly.
Now comes the assembly and then the eating! For this you need 1 green onion sliced and the Old Bay Seasoning.
Place a good size serving of hash brown potatoes on your plate, top with some crab meat, place your poached eggs on top and pour the Hollandaise sauce over the eggs letting it roll down to the potatoes. Sprinkle with Old Bay Seasoning and green onions.
This made 3 servings.
Now that I’ve got this one under my belt, the varieties of Eggs Benedict are endless. It’s good with the traditional Canadian Bacon, or you can use steak, smoked trout, asparagus and prosciutto or keep it vegetarian with black beans and tomatoes.
You can always use fresh onions minced and cooked with your potatoes instead of the dried ones.
To save money on the crab you can use a Select style which is shredded crab instead of lump. Great taste, cost less.
If you eat dairy, feel free to use real butter.