Gluten Free Eggs Benedict with Easiest Blender Hollandaise
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The classic flavors of eggs Benedict served on grilled portabello mushroom topped with smoked bacon, dressed with a silky blender Hollandaise and perfectly poached egg. An ideal weekend breakfast or brunch option without the gluten!
Ingredients
For the poached egg:
2 fresh eggs, large
2 tsp rice vinegar
For the Hollandaise:
1/2 tsp salt
1 tbsp lemon juice
1 tbsp white wine vinegar (or rice vinegar)
1 tbsp hot water*
3 egg yolks, medium (2 if using large eggs)
10 tbsp/150g unsalted butter
To serve:
2 large portabello mushrooms
6 slices lean smoked bacon
salt
lemon pepper
Preparation
