I just love making over classic recipes. Eggs benedict is a favorite of mine but don’t enjoy often due to sauce being dairy-based. Over the past month, I decided to learn how to make poached eggs. It’s not as easy as you’d think! My first attempt led to egg whites everywhere but near the yolk. I went to Facebook to ask my friends for advice and got a variety of answers as to why it would happen. My conclusion? It just takes practice. After a couple weeks I feel like I finally have the hang of it! (I’ll share how I make a poached egg below.) Now that I have mastered that process, it was time to create a recipe that uses poached eggs. Hence, eggs benedict.
Dairy Free Eggs Benedict Recipe
In thinking about this recipe I didn’t want to use a dairy alternative cream based sauce. That’s just too much work and too many dishes. I decided to use my favorite dairy free alternative, avocado. It’s creamy, delicious, and a nutrient powerhouse. To make this recipe you will need gluten free bread (a sweet potato patty would work too), an heirloom or organic tomato (regular tomatoes won’t taste good), cooked bacon, cooked asparagus, egg, avocado, olive oil, salt, and pepper.
First, preheat your oven to 400 degrees. On a baking sheet, lay out 2 pieces of bacon and 3 spears of asparagus. Lightly coat the asparagus with olive oil and salt. Bake about 15 minutes or until desired done-ness. Once bacon and asparagus are done baking, remove from oven and let cool. Fill a small pot with water and heat on high to bring to a light boil. Put oven on broil. Lightly coat gluten free bread with olive oil (or butter if you can eat it) and place in the oven for 3-5 minutes, until the desired doneness of your toast. Remove from oven, place on a small plate and turn the oven off. Thickly slice your tomato and place on your toast. Then place bacon on top of your tomato. Once the water is lightly boiling turn down the heat to medium, crack egg gently into the water. You do not want a rolling boil when poaching eggs. If you have to remove from the heat and cook in the hot water, that is okay as well. Cook for 2 minutes. Use a slotted spoon to remove from the water and place on top of the bacon. Then grab your asparagus and place on top of your egg. Cut your avocado in half and slice lengthwise in the skin. Use a spoon to remove from skin and place 3 slices on top of the asparagus. Drizzle lightly with olive oil and add salt and pepper to taste. Enjoy!
I absolutely love this take on Eggs Benedict. I know it’s not a hollandaise knock off but the avocado and olive oil combination is absolutely delicious. This is a fun recipe to make on the weekend when you have the time to create a more elaborate breakfast.