Recipes

South of the Border Eggs Benedict

August 10, 2015
South of the Border Eggs Benedict

Kick up your morning with this spicy version of Eggs Benedict.

Gluten free, paleo friendly, this would be a great brunch dish to serve to friends or family.

Not sure how to poach eggs? Tips are given here at the bottom.

Looks yummy doesn’t it?

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Here are the ingredients you will need:

Chipotle Hollandaise Sauce

  • 1 to 2 dried chipotle chilies
  • 3 large egg yolks
  • 2 teaspoons lime juice
  • 2/3 cup salted clarified butter or ghee, melted
  • 8 large eggs, poached

  • 1 tablespoon bacon fat or extra-virgin olive oil

  • 8 cups baby spinach

  • sea salt and fresh cracked pepper

  • for serving: avocado slices, fried plantains, fresh cilantro

For the recipe directions go here.  Click here to get the directions.

And for the poaching tips:

To poach eggs, bring a deep skillet of water to a low simmer and add 2 teaspoons apple cider vinegar. Reduce the heat so the water is just barely simmering. Working with the eggs one at a time, crack the egg into a small bowl or cup. Place the bowl close to the surface of the hot water and gently slip the egg into the water. Repeat with the remaining eggs, making sure to space them out around the pan. Cook for 4 to 5 minutes, and then remove with a slotted spoon onto a plate lined with paper towels. Poached eggs can be stored in an airtight container filled with ice water in the fridge for 2 days. Gently reheat in simmering water before serving.

Happy cooking!

Team Your Gluten Free Kitchen

Resource:Whole 30, Against all Grain

Photo Source: Against all Grain

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