Gluten-Free Eggs Benedict and Hollandaise Sauce Recipe

Hollandaise sauce over eggs benedict
Luka Storm / Getty Images
  • 40 mins
  • Prep: 30 mins,
  • Cook: 10 mins
  • Yield: 4 Eggs Benedict (serves 2)
Ratings (19)

Who doesn't love a good Eggs Benedict for breakfast? Unfortunately, the bread usually featured is anything but gluten-free, but not in this recipe!

I love that this recipe is easy and perfect for a lazy weekend treat. My favorite part though - you can make it completely from scratch, gluten-free English muffins, and Hollandaise sauce included. The muffins can be made 4 days ahead of time, and the fast and easy sauce is made in a saucepan, no double boiler required. 

If you are also dairy-free, you can make the substitution described below. Enjoy with a steaming hot of tea or coffee or with your side of orange juice. 

What You'll Need

  • 4 Gluten-Free Buckwheat and Honey English Muffins (recipe here)
  • 4 tablespoons butter (or light olive oil)
  • 4 tablespoons light buckwheat flour (or sweet rice flour)
  • 1 cup milk (or canned light coconut milk)
  • 2 large egg yolks
  • 2 tablespoons melted butter (or light olive oil)
  • 3 tablespoons lemon juice (freshly squeezed)
  • Salt and pepper to taste
  • Dash of Frank's Hot Sauce (or ​Tabasco)
  • 8 poached eggs (step-by-step tutorial here)
  • 8 slices gluten-free deli ham (thinly sliced)

How to Make It

  1. Prepare the English muffins and poached eggs as per the recipes and tips above. 

Make the Hollandaise Sauce:

  1. Put 4 tablespoons of butter or dairy-free substitute in a heavy medium saucepan and melt over low heat.
  2. Whisk in gluten-free light buckwheat flour or sweet rice flour and continue to whisk until the mixture is smooth. Season with salt and pepper to taste.
  3. Remove pan from heat. Whisk in milk or dairy-free substitute and return to medium heat. Continue to whisk until the mixture comes to a boil. Remove pan from heat and whisk in egg yolks, one at a time. Return pan to low heat.
  1. Whisk in melted butter, lemon juice, and hot sauce. Remove pan from heat. Hollandaise shouldn't be "too" thick. If needed, thin with a few drops of hot water.

Assemble the Eggs Benedict:

  1. Slice 2 English muffins in half and toast in a toaster reserved for gluten-free bread only.
  2. While the toast is browning, place ham in a skillet and warm over low heat.
  3. Butter each English muffin, fold 2 slices of ham on each slice, top each muffin with 2 poached eggs.
  4. Spoon about 4 tablespoons of warm Hollandaise over each. Serve with additional buttered English muffins if desired.