Gluten-Free Salmon Benedict

Elevate your brunch game with this elegant Gluten-Free Salmon Benedict, a sophisticated twist on a breakfast classic. Perfectly toasted gluten-free English muffins serve as the base for layers of velvety smoked salmon, delicately poached eggs, and a rich, buttery homemade hollandaise sauce. This recipe not only caters to gluten-free diets but also packs a luxurious combination of textures and flavors, enhanced with a hint of lemon and a dash of cayenne. Topped with fresh chives for garnish, it’s an effortlessly chic dish that’s ready in just 40 minutes. Ideal for a weekend indulgence or a special occasion breakfast, this irresistible gluten-free variation will impress at any table.

Nutriscore Rating: 50/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 2

Ingredients

• 2 count Gluten-free English muffins
• 4 count Eggs
• 200 grams Smoked salmon
• 2 tablespoons White vinegar
• 125 grams Unsalted butter
• 3 count Egg yolks
• 1 tablespoon Lemon juice
• 0.5 teaspoon Salt
• 0.25 teaspoon Cayenne pepper
• 1 tablespoon Chives

Directions

Step 1

Start by making the hollandaise sauce. Melt the butter in a small saucepan over low heat and set aside.

Step 2

In a medium bowl, whisk the egg yolks and lemon juice until the mixture becomes thick and pale.

Step 3

Place the bowl over a pot of simmering water to create a double boiler (make sure the water does not touch the bowl). Continue whisking vigorously.

Step 4

Slowly drizzle in the melted butter, whisking constantly until the sauce thickens. Remove from heat, season with salt and cayenne pepper, and keep warm.

Step 5

Fill a large saucepan with water and bring to a simmer. Add the white vinegar to the water.

Step 6

Gently crack each egg into a small bowl or ramekin. Carefully slide the eggs into the simmering water and poach for about 3-4 minutes, or until the whites are set but the yolks are still runny. Use a slotted spoon to remove the eggs and set them on a paper towel to drain.

Step 7

While the eggs are poaching, split and toast the gluten-free English muffins.

Step 8

To assemble, place the toasted muffin halves on plates. Top each muffin with 50 grams of smoked salmon.

Step 9

Place a poached egg on top of the salmon and then generously spoon the hollandaise sauce over the top.

Step 10

Garnish with chopped chives for a touch of color and flavor.

Step 11

Serve immediately and enjoy your gluten-free salmon benedict!

Nutrition Facts

Serving size	747.3 grams (747.3g)

Amount per serving	% Daily Value*
Calories	1909

Total Fat 154.50g	198%
Saturated Fat 76.40g	382%
Polyunsaturated Fat 2.00g
Cholesterol 1620mg	540%
Sodium 3351mg	146%
Total Carbohydrate 64.70g	24%
Dietary Fiber 4.30g	15%
Total Sugars 5.50g
Protein 78.90g	158%

Vitamin D 1587IU	7935%
Calcium 336mg	26%
Iron 9mg	48%
Potassium 865mg	18%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.8%

Protein: 16.1%

Carbs: 13.2%