Gluten-Free Eggs Benedict and Hollandaise Sauce

1. Prepare the English muffins and poached eggs as per the recipes and tips links above. 

Make the Hollandaise Sauce

1. Gather the ingredients.

2. Put 4 tablespoons of butter or dairy-free substitute in a heavy medium saucepan and melt over low heat.

3. Whisk in gluten-free light buckwheat flour or sweet rice flour and continue to whisk until the mixture is smooth. Season with salt and pepper to taste.

4. Remove pan from heat. Whisk in milk or dairy-free substitute and return to medium heat. Continue to whisk until the mixture comes to a boil. Remove pan from heat and whisk in egg yolks, one at a time. Return pan to low heat.

5. Whisk in melted butter, lemon juice, and hot sauce. Remove pan from heat. Hollandaise shouldn't be "too" thick. If needed, thin with a few drops of hot water.

Assemble the Eggs Benedict

1. Slice 2 English muffins in half and toast in a toaster reserved for gluten-free bread only.

2. While the toast is browning, place ham in a skillet and warm over low heat.

3. Butter each English muffin, fold 2 slices of ham on each slice, top each muffin with 2 poached eggs.

4. Spoon about 4 tablespoons of warm Hollandaise over each. Serve with additional buttered English muffins if desired.