Does the thought of making eggs Benedict send you running to your local diner? Eggs Benny Sauté is a dish that is sure to impress.
Traditional eggs Benedict calls for perfectly poached eggs, crispy ham or bacon, a toasted English muffin, and a dollop of creamy, unbroken hollandaise sauce. To make all of this might seem too daunting a task — especially when gluten isn’t your thing.
Instead of an English muffin, poached or scrambled eggs can sit on top of a bed of freshly-cut potatoes, studded with red and green bell peppers.
This recipe simplifies eggs Benedict, removes the gluten, and teaches you how to make a great hollandaise. Even if the sauce breaks, have no fear. An easy solution brings your hollandaise back into perfect form.
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Skillet Potatoes and Bacon
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| Prep Time: |
| 10minutes |
| Cook Time: |
| 20minutes |
| Total time: |
- 4 white or Yukon gold potatoes
- 8strips of organic, pastured bacon, Canadian bacon, or thinly sliced ham
- 1/2cup chopped red bell peppers
- 1/2cup chopped green bell peppers
- 1/2cup chopped sweet onion
- 2cloves of garlic, chopped
- 1tsp freshly ground pepper
- 1tsp sea salt
- 2tbsp olive oil
- Peel and chop the potatoes into small cubes — boil until tender.
- Preheat a skillet over a medium heat and add olive oil. Add the potatoes to the skillet. Add the chopped peppers, garlic, onions, salt, and pepper. Stir to combine. Don’t worry about breaking up the potatoes — it adds caramelized texture. Cook for 20 minutes, or until crispy and brown. Turn the stove to low to keep the mixture warm.
- Start the bacon. Heat a large skillet over a medium-low heat and add the strips of bacon. Slowly fry, turning occasionally, until the bacon is browned on both sides. Use tongs or a fork to remove the bacon from the pan, and set on a paper towel to absorb the excess grease.
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Hollandaise Sauce
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| Prep Time: |
| 5minutes |
| Cook Time: |
| 10minutes |
| Total time: |
- 3 organic, free-range egg yolks
- 1/4cup melted grass-fed butter
- 1tsp lemon juice
- 1/2tsp sea salt
- Dash of cayenne pepper
- Place the base of a double boiler on the stove with an inch or two of water. Turn the stove to a medium heat and allow the water to boil gently.
- Melt the butter in a saucepan over a medium heat. Separate the eggs, and place the egg yolks in the top boiler or glass bowl. Add lemon and whisk together. Place on top of the boiling water and continue to whisk gently while drizzling the hot butter slowly into the egg yolks.
- Once the butter is incorporated, whisk gently until the sauce becomes pale in color and thickens slightly, approximately 5 minutes. Remove the hollandaise from the stove and set aside.
Note: If you don’t have a double boiler on hand, then use a medium saucepan with water and a glass ovenproof bowl on top. Personally, I prefer using a glass double boiler or glass bowl set on top of a saucepan, because I find that metal or stainless steel pots are reactive and give the hollandaise a tinny flavor.
Also, if at any time your sauce breaks (curdles), simply add a few drops of hot water into the sauce and whisk until it comes back together. If it’s still broken, add a few more drops of hot water, and repeat.
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Scrambled Eggs
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| Prep Time: |
| 5minutes |
| Cook Time: |
| 10minutes |
| Total time: |
- 8large organic, free-range eggs
- 1/4cup organic milk
- 1tbsp unsalted grass-fed butter
- 1/4tsp sea salt
- Preheat a large skillet on the stove over a medium heat. Add butter. Whisk together eggs, milk, and salt.
- Add the eggs to the skillet and scramble until soft. Don’t overcook the eggs.
Serve warm and enjoy!
—Katherine Marko
Katherine Marko is a freelance writer, author and blog creator. Her areas of expertise include food, health, style, beauty, business and nutrition. Marko holds a Bachelor of Arts in English, a diploma in photography, graphic design and marketing, and certification in esthetics.