Gluten-Free Eggs Benedict with Homemade English Muffins

Prep time: 20 minutes
Cook time: 30 minutes
Total time: About 1 hour
Yield: 6 english muffins / 3 eggs benedicts



1 box Simple Mills Artisan Bread Mix 
2 eggs
1/2 cup water
2 tbsp oil 
1/4 cup apple cider vinegar 


2 tbsp grass-fed butter
1 large egg yolk
1/2 tbsp water
1 tbsp fresh lemon juice
1/4 tsp Dijon mustard
Pinch of sea salt or more, to taste
Cracked black pepper, to taste

Notes: All ingredients should be at room temperature!



FOLLOW the instructions on the box according to the dinner roll instructions but split the mix into 6 larger muffin cups.

BAKE at 350 degrees Fahrenheit for 25-30 minutes until a toothpick inserted comes out clean.

REMOVE from the oven and transfer to a wire rack to cool completely.

SLOWLY melt the butter in a warm water bath or gently microwave it until it is warm.

IN A MEDIUM BOWL, mix together the egg yolk with water, lemon juice, mustard and sea salt.

FILL a medium saucepan with about 1 cup of water and bring it to a boil.

TURN the heat down to medium and place the bowl with the egg yolk mixture on top of the sauce pan.

CONTINUOUSLY WHISK and be sure the water is not touching the bottom of the bowl. Keep mixing vigorously until the hollandaise starts to thicken up.

VERY SLOWLY POUR the melted butter into the hollandaise mixture until it becomes thick and creamy throughout.

KEEP STIRRING constantly or it will clump up.

REMOVE from heat and begin assembling the benedict!


For assembly:

SLICE each biscuit in half and set on serving platter or plate. 

STACK  Canadian bacon or bacon strips, a handful of arugula and a poached egg on top of each half of the "english muffin". 

SPOON your hollandaise sauce on top of each poached egg. 

TOP with smoked paprika, fresh chives and cracked black pepper.



Photos and Recipe by Monica Stevens Le