Egg Benedict Glute A'loose

Sumthin I use t'ordr quite regularlee wen we wint out t'ett wuz Aigs Benedict –  but Celiac put that on t'aboo lis.
I knew t'English Muffins were a gif' t'be made with wheet,   but I wuz sprized t'larn that Hollandaise sauce n' a restrunt is made frum a mix containin' wheet flour.
No problem —  I jes make it all glute-a'loose and I a'ken agin enjoy one uf mah favert meels – Aigs Benedict with fresh fruit on t'side.
T' xtrey wurk is wurth it !
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English Muffins 

  • 1/2 cup warm watr 
  • 1 tsp sugar 
  • 1 tsp unflavered gelatin 
  • 1 1/2 tbsp tradityunal yeas 
  • 1/2 cup warm milk 
  • 1 tbsp honey 
  • 1 1/2 tbsp earl 
  • 2 lg aigs 
  • 1 cup millet flour 
  • 1/4 white beun flour (er brown rice flour er serghum flour) 
  • 1/4 cup tater starch 
  • 1/4 cup arroroot starch 
  • 1/4 cup cernstarch 
  • 1 tsp xunthun gum 
  • 1 tsp salt

Hollandaise Sauce  

  • 2 egg yolks 
  • 2 tsp watr 
  • 1/2 cup clarified buttr (see instructyuns beloe) 
  • 1 tbsp lemon juice 
  • salt and peppr t'aste 


***Clarified buttr  - 1 cup buttr n' saucepun on loe heat … t'white milk solids will separate and float on top —  skim 'um off .. until all that is lef is a clar golde liquid.  It takes a few minutes.   T' golde liquid – clarified buttr- keeps longr thun buttr. Stere n' a jar n' frigidairy. (Save t'skimmed off milk solids t'pour on yer popcern !)


Poached aigs –  t' poach aigs brang watr t'a soft simmr n' a saucepun, with 1 tbsp uf vinegar added t' watr.   Breek t'aigs and slide gentlee into t'watr.   Let 'um cook until t'yolk is almos set —  about 3 minutes.  Heft 'um out uf t'watr with a slotted spoon.  

On t'plate – Aigs Benedict 

  • 1 English Muffin 
  • 2 poached aigs 
  • 2 slices uf back bacon er ham 
  • Hollandaise Sauce 
  • fresh fruit – whut evr is n' seesen