Ingredients
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4 eggs
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2 Kim & Jake’s Gluten-Free Plain Buns Ciabatta Style, sliced in half and toasted
Ingredients for hollandaise
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3 egg yolks
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1 tbsp lemon juice
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½ tsp salt
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½ cup unsalted butter
Spinach Tomato Eggs Benedict
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2 small handfuls baby spinach
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2 tomato slices, broiled
Bacon Eggs Benedict
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4 slices cooked bacon
Directions
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Bring a medium pot of water to an intense simmer/low boil to poach the eggs.
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When the pot of water is simmering, carefully drop in an egg, one at a time, to poach. Poach for 2-4 minutes, or until desired doneness is reached. Remove with a slotted spoon and place on a plate.
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Meanwhile, make the hollandaise by placing the three egg yolks in a measuring cup or tall glass (one that fits an immersion blender). Add the lemon juice and salt and blitz with the immersion blender for 2-3 seconds.
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Melt the butter in a small saucepan over medium heat. As soon as the butter is melted, remove from heat.
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Slowly drizzle the warm melted butter into the egg yolk and lemon juice mixture while constantly blitzing with the immersion blender. The hollandaise should be nice and thick but creamy.
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Assemble the spinach tomato eggs benedict by layering a small handful of spinach on top of two slices of the buns, followed by the tomato slices, and poached eggs.
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Assemble the bacon eggs benedict by laying two slices of bacon on the remaining two slices of buns, followed by the remaining two poached eggs.
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Drizzle desired amount of hollandaise sauce on top and garnish with chopped chives if desired.
