I’ve burned through a lot of trial and error to get this right. Not the fancy Michelin kind of “right”—I’m talking actual edible, fluffy, golden muffins with real bite, and Eggs Benedict that doesn’t fall apart like a cheap folding chair.
If you’ve been gluten-free for more than a minute, you know how hard it is to get anything bread-like that doesn’t taste like sawdust or sink into a soggy mess under sauce. So I took it personally.
This version of Eggs Benedict? It’s simple. It’s made with fresh ingredients you can actually find at a regular grocery store anywhere in the U.S. And it’s brunch-y in all the best ways: comforting, buttery, creamy, and a tiny bit bougie without feeling like you’re trying too hard.
Let’s get into it.
What You’re Getting:
- Buttery Gluten-Free English Muffins that don’t crumble into dust
- Perfect Poached Eggs (no whirls, no vinegar weirdness)
- Creamy Homemade Hollandaise—not from a packet
- Crispy Canadian bacon or sliced ham that hits just right
🌿 Ingredient Notes from My Kitchen to Yours
- Eggs: Fresh matters. Older eggs won’t poach as neatly. If you’ve got a local farmers market, those are gold.
- Butter: Grass-fed if you can find it. The flavor is richer and holds up better in the sauce.
- Flour: Bob’s Red Mill 1:1 has xanthan gum built in. If yours doesn’t, add ½ tsp.
- Milk: Whole milk adds flavor, but almond or oat works too.
🧊 Make Ahead Tips
- English muffins freeze beautifully. Just slice and freeze in bags. Toast straight from frozen.
- Hollandaise doesn’t reheat well, but you can make it last-minute in under 5 minutes.
- Poached eggs can be made ahead: store in cold water in the fridge. To serve, dip in hot water for 30 seconds.
🫶 A Few Real-Life Moments
I first made this for my mom, who’s been gluten-free since before there were even decent flours. She hadn’t had Eggs Benedict in years. The look on her face when she took that first bite—worth every single failed muffin I ever made.
I now make these for brunch with my partner, usually with a little jazz on in the background and a strong cup of coffee. It’s become our Saturday slow morning staple.
No one at our table feels like they’re “missing out” just because it’s gluten-free. And honestly, that’s the goal, right?
🧂 Shortcuts That Still Taste Like You Tried
- Store-bought GF muffins: Canyon Bakehouse is a solid option.
- Premade poached eggs: yep, you can buy these in the refrigerated egg section sometimes!
- Hollandaise packet: It’ll do in a pinch, but fresh is so much better.
What to Serve with It
- Fresh arugula salad with lemon and olive oil
- Roasted breakfast potatoes
- A fruit bowl with local berries
- Coffee… or mimosas. I’m not judging.
Final Thoughts From Your Gluten-Free Chef
This dish feels fancy. But at the core, it’s comfort food. You’re not chasing trends here—you’re feeding people you love. Maybe even yourself.
And gluten-free or not, everyone deserves a good Eggs Benedict.
So go ahead. Toast that muffin, break that yolk, and let the sauce do its thing. You earned it.
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Gluten-Free Eggs Benedict (on Gluten-Free English Muffins)
- Total Time: 55 minutes
- Yield: 4 servings (8 halves of Eggs Benedict) 1x
- Diet: Gluten Free
Description
A rich, comforting gluten-free Eggs Benedict made from scratch using fresh, locally sourced ingredients. Features homemade gluten-free English muffins, poached eggs, seared Canadian bacon, and creamy homemade hollandaise sauce. A classic brunch favorite, made celiac-safe without sacrificing flavor or texture.
Ingredients
🛒 Ingredients (Fresh, Local, Real)
For the Gluten-Free English Muffins (makes 6):
- 2 cups gluten-free all-purpose flour (Bob’s Red Mill 1:1 is solid)
- 1 tbsp sugar
- 1 tsp salt
- 1 tbsp instant yeast
- 1 cup warm whole milk (or unsweetened almond milk if dairy-free)
- 1 egg (room temp)
- 2 tbsp butter (melted) or avocado oil
- Cornmeal for dusting (gluten-free brand)
- Neutral oil or butter for greasing rings/skillet
Note: If you’re buying pre-made GF English muffins, Canyon Bakehouse or Glutino are your best bet.
For the Eggs Benedict (serves 4):
- 4 fresh eggs (pasture-raised if possible)
- 4 slices Canadian bacon or smoked ham
- Chives or parsley for garnish
For the Hollandaise Sauce:
- 3 egg yolks
- 1 tbsp fresh lemon juice
- ½ cup unsalted butter (melted, not scalding)
- Salt to taste
- Pinch of cayenne (optional but recommended)
Instructions
🍞 Step 1: Homemade GF English Muffins
You can make these ahead and freeze them. Trust me, once you taste ‘em, you’ll wanna.
Here’s How:
- Mix dry ingredients in a large bowl—flour, sugar, salt, and yeast.
- Warm up your milk slightly. Just warm, not hot. If it’s too hot, you’ll kill the yeast.
- Whisk the egg into the milk, then add melted butter or oil.
- Pour the wet mix into the dry. Stir until smooth and sticky—not doughy. GF batters are more like thick cake batter.
- Cover with a towel and let it rise for 45 minutes in a warm spot.
- Grease English muffin rings (or use wide mason jar bands). Set them on a nonstick skillet or griddle. Dust the skillet with cornmeal.
- Spoon batter into rings—about halfway up.
- Cook on medium-low for 6–7 minutes per side with a lid on. Flip gently and cook another 6 minutes. Muffins should be golden and puffed up.
- Let them cool, then split with a fork for those signature nooks and crannies.
🧈 Step 2: Hollandaise That Won’t Break
This part scared me at first, too. But once you get the hang of it, it’s actually fast.
Quick Hollandaise Method (Blender or Immersion Blender):
- In a tall container or blender, add 3 egg yolks and 1 tbsp lemon juice. Let sit a minute.
- Melt butter gently until hot—but not browning.
- Blend egg yolks for 10 seconds, then slowly pour in hot butter while blending constantly.
- Add a pinch of salt and cayenne. Blend for 5 more seconds.
If it’s too thick, add a teaspoon of warm water. If it breaks? Start over, it happens to the best of us.
🍳 Step 3: Poach the Perfect Eggs
No whirlpools, no vinegar baths. Just confidence and a fine mesh strainer.
Here’s how I do it:
- Crack an egg into a fine mesh strainer over a bowl. Let the watery whites drain off.
- Gently slide the egg into barely simmering water (not boiling!).
- Cook for 3 to 3.5 minutes, then remove with a slotted spoon.
- Dab gently on a paper towel.
Repeat. Or multitask if you’re feeling brave.
🥓 Step 4: Bacon It Up
- Heat a skillet on medium-high.
- Toss in your Canadian bacon or ham slices. Sear for 2 minutes per side till golden.
- Set aside.
🥚 Assembly Time!
This is where the magic comes together.
- Toast your GF English muffins. Don’t skip this step—makes the whole thing sing.
- Lay down a slice of seared Canadian bacon.
- Gently place your poached egg on top.
- Spoon over that warm, buttery hollandaise.
- Sprinkle with chopped chives or parsley.
Optional: Add a dash of hot sauce or smoked paprika. You’re the boss.
Notes
- English muffins can be made ahead and frozen. Toast straight from the freezer.
- Use a fine mesh strainer for neater poached eggs—no need for vinegar in your water.
- Hollandaise is best served fresh. If it separates, whisk in a splash of warm water.
- For dairy-free: use plant-based butter and milk alternatives.
- Use pasture-raised eggs and high-quality butter for better taste.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Breakfast / Brunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 full muffin (2 halves with egg, bacon, and sauce)
- Calories: 470
- Sugar: 3g
- Sodium: 720mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 275mg
