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Description
Poached eggs rest on gluten-free toast and Canadian bacon, topped with watercress, homemade Hollandaise sauce. A digestive-friendly version of the classic dish, perfect for a satisfying breakfast or brunch.
Instructions
- In a heatproof bowl, whisk the egg yolks and lemon juice together until well combined.
- Place the bowl over a pot of simmering water (double boiler setup), making sure the water doesn't touch the bottom of the bowl.
- Gradually drizzle in the melted butter while whisking constantly to emulsify the mixture. Continue whisking until the sauce thickens to your desired consistency.
- Season with salt and pepper, then remove from heat. Keep the sauce warm.
- Fill a wide pot or deep skillet with water and bring it to a gentle simmer. Add a splash of white vinegar if desired; this can help the egg whites set faster.
- Crack each egg into a small bowl or ramekin, then gently slide each egg into the simmering water. Cook for about 3-4 minutes for a slightly runny yolk.
- Use a slotted spoon to carefully lift the poached eggs out of the water and place them on a plate lined with paper towels to drain excess water.
- Toast the gluten-free, low FODMAP bread until it's crispy and golden brown.
- In a separate pan, cook the slices of Canadian bacon or ham until heated through.
- Place a slice of toasted low FODMAP bread on each plate.
- Top each slice of toast with a slice of Canadian bacon or ham, followed by a poached egg.
- Top each slice of toast with a slice of Canadian bacon or ham, followed by a poached egg.
- If tolerated, sprinkle finely watercress over the Hollandaise sauce.
- Serve the Low FODMAP Eggs Benedict with toast immediately.
Ingredients
- 2 egg yolks
- 1 tablespoon lemon juice
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 4 slices of gluten-free, low FODMAP toast (make sure they're low FODMAP)
- 4 poached eggs
- 8 slices of Canadian bacon or ham (choose low FODMAP options)
- Fresh watercress (for garnish, if tolerated)
