Sunday, December 6, 2015

Eggs Benedict Dairy Free Hollandaise Sauce

Eggs Benedict

Dairy Free Hollandaise Sauce 


  • 1 tablespoon white vinegar
  • 8 large eggs (Organic/cage free)-Serves 4
  • Non –dairy Hollandaise sauce (Recipe below)
  • 1/2 pound (16 slices) Canadian bacon (Jones Dairy Farm)
  • 4 Gluten free English muffins, split in half, toasted (Glutino- Premium English Muffins)-Toasted



1.   Fill a large saucepan with about 4 inches of water, add vinegar, and bring to a boil. Fill a shallow dish or pie plate with warm water. Reduce heat under saucepan to medium, so water is just barely simmering. Break 1 egg at a time into a small heat-proof bowl.  Make a whirlpool in the saucepan then gently tip bowl  into water; carefully slide egg into water. Repeat with remaining eggs.

2.    When eggs begin to become opaque, remove them from the saucepan with a slotted spoon in the order in which they were added. Transfer the eggs to the dish of warm water. This process should take about 3 minutes.
3.    Prepare the hollandaise sauce, and set aside, keeping it warm.
4.    Heat a medium skillet over medium heat. Add Canadian bacon, and cook until well browned on both sides. Divide bacon among the toasted English-muffin halves. (4 slices per muffin )For each serving, use a slotted spoon to remove one egg from warm water; set spoon and egg briefly on a clean cloth or paper towel to drain. Gently place the egg on a bacon-topped muffin, and spoon the reserved warm hollandaise sauce over the top & a sprinkle of paprika.

 Dairy Free Hollandaise Sauce


  • 2 egg yolks
  • 13 cup cashew milk(any non dairy -almond milk or coconut milk )
  • 2 tablespoons water(If needed t thin out sauce)
  • 14 teaspoon salt (depending on your taste)
  • 12 teaspoon lemon juice (fresh is best)
  • 14 teaspoon mustard powder or yellow/Dijon mustard 
  • 1/2 teaspoon fresh parsley (chopped)
  • 12 teaspoon paprika
  • 14 cup dairy-free margarine or butter spread  (Spectrum® brand Organic Shortening Butter Flavor )


·  1. Using a double broiler, add all the ingredients except for the dairy free margarine/butter spread. And whisk until well blended.
·  2. Cook on medium heat until it starts to thicken, making sure to stir or whisk often.
·  3. When it reaches a thickened consistency, remove from heat and stir in dairy free margarine/butter spread. It's important to add the dairy free margarine/butter spread last, making sure to add it as is instead of melting it first, otherwise the sauce may curdle.Sprinkle in the fresh parsley and stir.
·  4. Place the sauce back on the double broiler on simmer until your eggs benedict, are ready for it, otherwise it cools down too quickly . Continue to stir often.  Then top  the hollandaise sauce on each egg benedict. Sprinkle a tiny bit of paprika on top of the sauce for added color and taste.

Product & Review :


The Glutino  gluten free Premium English Muffins  made out of  corn flour worked perfectly for this recipe .  Toasted to perfection !

post signature

No comments :

Post a Comment