This is part of a series of recipes from PumpUp member @carolinewaters35. Follow her blog, the G-free RD. Here's a gluten free eggs benedict recipe: a healthier twist on the classic eggs benedict. As a gluten intolerant, I missed being able to occasionally splurge on eggs benedict because it is always served with an english muffin. Instead, I decided to make my own and top it on a grilled grit cake which is super easy to make and is very versatile! Also, hollandaise sauce is known for being very fattening. By replacing the 4 sticks of butter in normal recipes with agave, dijon mustard, greek yogurt, and only adding 3 TBSP of butter, it is a lighter and healthier sauce but still gives you that "hollandaise" flavor. Definitely a must try for your next brunch or lazy Sunday!!
These grit cakes are perfect for other simple dishes like shrimp and grits, or even just topping with a poached egg without the extra stuff for a quick morning breakfast. Eat and cook more at home to naturally eat healthier. Replace the fatty delicious fare at restaurants with similar, homemade healthier versions at home for cheap!
Gluten Free Eggs Benedict Ingredients
For the grit cake:
- 1 container instant grits, cooked according to directions with water, salt, and pepper, and 2 oz. cheese of choice
- 2 oz. of cheese of choice (optional, see above…spicy havarti works great!)
- 1 cup gluten free all-purpose flour (I used Cup4Cup)
- 2 slices Canadian bacon
- 2 large eggs, poached
- 2 cups spinach
- 2 TBSP olive oil
- pinch of sea salt
- pinch of black pepper
For the hollandaise sauce:
- 1 cup plain greek nonfat yogurt
- 2 TBSP lemon juice
- 4 TBSP butter
- 3 egg yolks
- ½ cup water
- Pinch of sea salt
- 1 tsp black pepper
- 1 tsp agave nectar
- 1 tsp Dijon mustard
- Prepare grits according to package and add in whatever flavorings you want (pepper, salt, a little butter, low-fat milk, water, cheese, etc.). Make enough to make 2 or more grit cakes the size of a regular English muffin. Make enough if you want to store leftovers. Once grits are cooked, let cool a bit and spread onto a casserole dish (~ 1 in thickness) sprayed with non-stick cooking spray.
- Flatten the grits with parchment paper and let sit in refrigerator for 1-2 hours to set.
- While the grits are cooling, prepare hollandaise sauce by mixing all ingredients and whisking together in a medium saucepan.
- Let the mixture come to boiling, then heat on low-medium heat while continuing to whisk.
- If desired, place mixture in a blender to blend extra well until thickened.
- Set sauce aside on low heat.
- Once grits have thickened, take out dish and cut out circles or desired shapes for the grit cakes.
- Heat a medium sized pan with non-stick spray on medium-high heat.
- Roll the grit cake in flour and pan fry each side for 3 minutes or until slightly browning.
- Place each grit cake onto a plate.
- In same skillet, heat 2 slices Canadian bacon until heated through.
- Place Canadian bacon slices atop grit cakes.
- Poach 2 eggs in egg poacher.
- Place eggs atop grit cake and bacon, then drizzle hollandaise sauce on top.
- Serve immediately and enjoy!