On Sunday morning, my kids requested Eggs Benedict for breakfast. I have to be honest and say that on a lazy Sunday morning, I *sort of* regret not raising my kids on boxed cereal! Well, just for a moment anyway :).

Here is my super easy recipe:

4 Gluten Free English Muffins
Canadian Bacon or Turkey Bacon (Nitrate Free is best.)
1 Dozen Organic Eggs (I used Farm Fresh Free Range Eggs that my neighbor gave me, yum!)
1 Tablespoon fresh lemon juice
1/2 Stick Un-Salted Organic Butter
pinch of Cayenne Pepper
pinch of Paprika
pinch of Sea Salt, if desired
1 Tablespoon Vinegar


Cook the bacon and set aside.

Toast the GF English Muffins.  On my toaster, it takes exactly 5 minutes.

For the sauce: Crack 4 egg yolks into a stainless steal mixing bowl.  Melt the butter on low in a small saucepan.  Be very careful not to burn it. Once, melted remove from heat. At this point I start my eggs. I will come back to the sauce in a minute...

To poach the eggs: I bring 2 cups of water to a boil in a shallow pan, add the vinegar and once it's boiling gently crack the eggs into it.  It normally takes about 3 minutes.

Ok, back to the sauce - Very slowly use a whisk and begin pouring the butter into the yolks.Whisk until it is all incorporated and it's thickened.  Add the lemon, cayenne and salt. If the sauce is too thick, add 1 tablespoon of warm filtered water and whisk again.

Putting it all together-  top one half of the English Muffin with bacon and place the poached egg on top.  Pour the Hollandaise Sauce over it and sprinkle with Paprika.

Delish!