Do you like to eat breakfast for dinner? My family does, and one of our most loved meals is Eggs Benedict. Sometimes I make them with Gluten Free English Muffins. Other times I make a delectable “country” version with drop biscuits and melted cheese (they are very Paula Deen!). If we have fresh asparagus on hand that will always make it’s way on top of our gluten free Eggs Benedict. Asparagus and hollandaise sauce are such a perfect pair! I use packaged gluten free hollandaise sauce to speed up the prep time, and it tastes great. Of course my gluten free Country Style Eggs Benedict with Asparagus also tastes fabulous for breakfast or brunch. If you have a large family, or are hosting a brunch you can make large amounts of poached eggs and keep them warm in a oven set to a very low temperature, as you continue to cook. Give this satisfying gluten free meal a try… it really hits the spot!
Country Style Eggs Benedict with Asparagus – Gluten Free
1/2 cup white vinegar
1 package Mayacamas brand gluten free Hollandaise Sauce mix – prepared according to package directions
2 recipes Pamela’s Drop Biscuits (recipe to follow)
1/2 cup shredded sharp cheddar cheese
2 tbsp. water
1 bunch asparagus, trimmed
Freshly ground black pepper
Prepare 2 batches of Pamela’s drop biscuits (recipe to follow).
Fill a large, deep skillet 2/3 full of water. Pour vinegar in water. Cover and bring to a boil, then reduce heat to simmer.
Meanwhile, crack eggs into 8 individual tea cups. Prepare an “egg draining plate” by layering 2 paper towels on a dinner plate; set aside.
Prepare the hollandaise sauce according to package directions (tip: although the package directions don’t state this, the sauce will be much smoother if you whisk it constantly until the mixture comes to a boil). When the sauce is ready, reduce heat to low and cover to keep warm, stirring occasionally.
Place trimmed asparagus in a shallow casserole dish. Add the 2 tablespoons of water and cover with lid. Microwave on high for 4 minutes, or until crisp tender. Drain and keep covered, set aside.
Lower tea cups containing eggs into simmering water, tipping them sideways as the make contact with the water to gently release the eggs under the water (eggs should not touch in water). After 1 minute, gently turn eggs over with a large slotted spoon. Continue cooking until eggs reach desired doneness (be sure not to over cook them if you like the yolks on the runny side). Remove eggs with large slotted spoon and place on prepared “egg draining plate”. Gently pat the tops of the eggs with paper towels to absorb excess water. Sprinkle eggs lightly with salt.
Place 2 biscuits on each of 4 dinner plates. Place 2 poached eggs right along side the biscuits. Sprinkle 1/8 cup shredded sharp cheddar over each plate of eggs and biscuits. Top each plate with asparagus. Sprinkle with cayenne and freshly ground black pepper to taste. Yield: 4 servings.
Pamela’s Drop Biscuits – Gluten Free
Double this recipe for Country Eggs Benedict
1/4 cup shortening
1/3 cup plus 1 tbsp. milk
Preheat oven to 375 degrees F. In a large mixing bowl pour in Pamela’s Baking Mix and cut in shortening with a pastry blender until the mixture resembles coarse crumbs. Pour milk into flour mixture while stirring with a fork. Do not let dough sit. Immediately drop generous tablespoon fulls of dough onto a lightly greased baking sheet. Bake 12 minutes or until golden brown on top. Yield: 5-6 biscuits.