Eggs Benedict
Perfect way to start your day - gluten free breakfast in bed! For this recipe the fresher the eggs the better as it helps them retain their shape during cooking.
This recipe is suitable for people diagnosed with coeliac disease, those who are suffering from a gluten and wheat allergy or intolerance.
Ingredients
2 DS-gluten free White Ciabatta Rolls2 medium/large tomatoes
½ tsp dried oregano or fresh thyme
1 tsp olive oil, for drizzling
4 rashers streaky bacon
4 tbsp gluten free Hollandaise sauce
4 medium eggs
1 tbsp malt vinegar
Sea salt and freshly ground black pepper
To serve; fresh oregano or thyme leaves (optional)
Method
1. Cut the tomatoes in half. Season the tomato halves and scatter with herbs. Drizzle the tomatoes with a little olive oil and place under a preheated medium grill for ten minutes along with the bacon rashers.
2. Meanwhile, fill a large, shallow pan with water (about 3cm deep) and bring to a simmer. Add some vinegar (1 tbsp per 1 litre of water) to help the eggs hold their shape. Then break the eggs into separate small cups (again to help maintain their shape when they're placed in the pan). Gently tip the eggs into the simmering water and poach for 2-3 minutes.
3. Slice the rolls in half and lightly toast.
4. Warm the Hollandaise sauce in a bowl in the microwave or in a small pan, depending on pack instructions.
5. To serve, place one tomato half on top of each half roll. Break up two slices of the grilled bacon and sprinkle on top of the tomato.
6. Once the eggs are poached, drain them with a draining spoon and place on top of each tomato. Spoon a tablespoon of Hollandaise sauce onto the eggs and top each with half a slice of bacon. Garnish with the fresh herb leaves.
Preparation time: 10 minutes
Cooking time: 15minutes
Serves 2
