The BEST Gluten Free Eggs Benedict Solution!

Ok, so I think it is the best... you may disagree, but give it a shot.

One of the tragedies of not being able to eat wheat is missing bread. Manufacturers and bakers are getting better, but let's face it - gluten free bread still leaves you yearning for fresh out of the oven - REAL BREAD.

Recently I came up with a good alternative to the boring, stale, must-be-toasted-to-be-edible gluten free english muffins/bagels. The secret weapon for you? Well it's potato pancakes! Here is my gluten free but you won't even miss bread Tex Mex Eggs Benedict!

Gluten Free Tex Mex Eggs Benedict

Makes 4 individual eggs benedicts, so serves 2 or 4 with other sides

Ingredients:

  • 2 medium potatoes - yellow jacket ones work for me
  • 6 eggs
  • 1 tbsp garlic salt
  • 3 tbsp gluten free flour - I use Bob Red Mills All Purpose Baking Flour
  • 2 green onions
  • 4 slices of tomato
  • 8 slices of avocado
  • 4 tbsp grated cheddar cheese
  • 4 tbsp salsa
  • 2 tbsp sour cream
  • 2-3 tbsp chopped cilantro
  • 4 tbsp Tex-Mex Seasoning (Club House, your own) or make the blend
  • oil for frying

Equipment:

  • paper towel or cheese cloth
  • grater
  • baking sheet pan with parchment
  • frying pan that you can put 1/2" of oil in it
  • spatula
  • spoon

Directions:

  1. Turn on your over to 350F (175C). Place a baking pan on the counter with a layer of parchment on it. Set aside for now.
  2. Next, place several layers of paper towel or cheese cloth on your counter, or on top of a cutting board.
  3. Grate your potatoes (I don't bother peeling them) onto the paper or cheesecloth.
  4. Over the sink, squeeze out as much liquid as you can from the potatoes - place in a mixing bowl.
  5. Beat 2 eggs in a dish and add to the grated potatoes.
  6. Chop up your green onions. Place the white parts into the bowl with the potato and keep the greens for garnish at the end.
  7. Add garlic salt, gluten free flour and 2 tbsp of tex-mex seasoning to the potato mixture. Stir until combined.
  8. Place oil in your pan so that it is about 1/2 inch. Heat oil to a temperature that a small bit of the mixture begins to cook when you drop it in.
  9. Place 1/4 of your potato mixture into the oil, flattening it with your spoon or spatula into a round shape. Don't worry about flattening it totally, as you can do that when it is flipped. Fry until golden brown then repeat for the other side, making sure that you flatten it into a pancake this time. Once both sides are brown, place on your baking sheet and transfer into your oven. Repeat this to create 4 potato pancakes. At this point they are fairly well cooked, but I place in the oven to crisp up a bit, but mostly to stay hot while I do the rest.
  10. Cook 4 eggs to your liking for eggs benedict. I did over easy fried eggs, but of course the traditional poached are great too! I just ALWAYS screw up poached eggs.
  11. Once your eggs are ready, take your potato pancakes out of the oven on place them on plates. Top with a slice of tomato and 2 slices of avocado.
  12. Place an egg on top of each and grated cheese. I usually throw the plate in the oven for a minute to let the cheese melt a bit.
  13. Top with your garnishes - greens from your green onion, cilantro, salsa and sour cream. Use the last 2 tbsp of tex-mex seasoning to season the top of the 4 eggs benedicts. 
  14. ENJOY!

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