Most of you who know me will know how much I love eggs.
So to sacrifice the last eggs in the fridge for my Dad as I munched on cereal deserves a Daughter of the Year award. Seeing as it was Father’s Day, I don’t think I’d have got away with it any other way.
If Eggs Benedict is on the menu, I’ll probably order it. However, being gluten free, it is difficult to
find cafes and restaurants that offer gluten free muffins or bagels as the base. Luckily, Udi’s do some great alternatives.
How to make your perfect Eggs Benedict:
What you need:
1 gluten free bagel, cut in half (I used Udi’s)
2 slices of ham
5 cherry tomatoes
2 egg yolks
5 tbsp butter
2 tsp lemon juice
- To get the ball rolling, pierce the tomatoes and roast them in the oven with some oil and parsley for roughly 20 minutes at 180C.
- Then add the two slices of ham, placing them on a baking tray and bake for 15 minutes. This helps give a lovely crisp and warm to the ham when putting the dish together.
- For the hollandaise sauce, melt the butter in a glass boil over some hot water, simmering on the hob. Separate the egg yolk from the whites, whisk the yolk and add to the glass bowl. Continue to stir, then gently add a few splashes of water at a time, constantly stirring. Heat for roughly 10-15 minutes, or until the sauce begins to thicken, stirring at all times.
- With a few minutes to go, add your two cracked eggs to simmering water and poach for 3 minutes on a low heat. I find cracking them into a small cup and gently lowering them in helps to keep their shape.
- Remove the sauce from the heat and stir in the lemon juice, then gently remove the eggs from the water.
- Toast the bagel halves, then arrange on your plate, pouring the sauce over the poached eggs, ham and toasted bagel, finishing with black pepper and parsley.
And the verdict?
I’m guessing Dad liked it! No need to even wash the plate.