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gluten free dairy free eggs benedict

Eggs Benedict: A Dairy-Free Take On A Classic Recipe

Prep Time 5 mins
Cook Time 7 mins
Total Time 13 mins
Servings 1 serving


  • 1 slice artisan toast or sweet potato patty
  • 2 slices cooked bacon
  • 1 slice heirloom or organic tomato
  • 1 poached egg or soft fried
  • 3 sticks of asparagus
  • 3 slices avocado
  • drizzle extra virgin olive oil
  • salt and pepper to taste


  • 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.
  • 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.
  • 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.
  • Place asparagus 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!