Gluten Free Eggs Benedict
Published: 08/10/2009 by Carol Kicinski
You will need to make the fried polenta ahead but that just means less to do in the morning. Follow the recipe for fried polenta here – I like to use pepper jack cheese just the kick the spice factor up a notch.
You can also make the Chipotle Hollandaise the night before and re-heat before serving.
Southwestern Eggs Benedict
(Printable)
Ingredients:
½ pound chorizo sausage
8 – 3 ½ inch fried polenta squares
8 eggs – poached
2 avocados, sliced
Chipotle Hollandaise – recipe follows
2 tablespoons cilantro, finely chopped for garnish
Directions:
Heat a large skillet over medium high heat and crumble in the chorizo. Cook, breaking up the sausage with a spatula until it is heated through but not browned. Drain off fat and set aside.
Place 2 fried polenta squares on a plate for each serving. Top with one fourth of the chorizo, one fourth of the avocado slices and two poached eggs. Spoon some chipotle hollandaise over each egg and sprinkle with chopped cilantro. Serve immediately.
Serves 4.
Chipotle Hollandaise
Ingredients:
3 egg yolks
2 tablespoons lime juice
¼ teaspoon salt
½ cup butter, melted
1 – 3 tablespoons chipotle in adobe sauce puree (take a 7 ounce can of chipotle in adobe sauce, put in blender and puree, reserve remainder for another use)
DIrections:
Put egg yolks, lime juice and salt in a blender. Blend at high speed for about 3 seconds. Remove the center section of the cover and stream in the hot butter slowly. It should take about 30 seconds. Add chipotle in adobe sauce puree to taste starting with about 1 tablespoon and increasing until you reach the desire heat level whirling for a second or two in the blender to mix through after each addition. I like 2 tablespoons personally.
If not using the hollandaise right away, refrigerate in a tightly cover jar or container and then re-heat in the top of a double boiler over barely simmering water, stirring constantly until just warm.
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