This page may contain affiliate links. This means if you click on the link and purchase an item I may receive a commission at no cost to you. Thank you for your support!
Who doesn’t love a good benedict? Fluffy English muffin and a perfectly cooked poached egg, topped with buttery hollandaise sauce. A delish dish for breakfast and brunch with a seafood twist. Even better, this benedict is made GLUTEN FREE!
I was very intimidated to make my own benedict from scratch. I have always viewed hollandaise sauce and poached eggs as “upscale” or “fancy” foods which would automatically make them more difficult to create, right? WRONG! To my surprise, this recipe turned out on the first try! You don’t need to be a trained professional to make a delicious benedict from scratch!
CRAB CAKES
The Crab Cake Benedict is made using my crab cake recipe linked here. Lump crab meat and gluten free panko breadcrumbs make for a delicious addition to this benedict. If using crab cakes, be sure to cook them ahead of your other benedict components. This recipe makes 8 crab cakes. If crab cakes aren’t your jam you can sub for ham, Canadian bacon or smoked salmon.
ENGLISH MUFFINS
I found frozen Glutino brand Gluten Free English Muffins at my local Whole Foods. Fresh English Muffins are preferred however I was not able to find them fresh in any of my local grocery stores. Frozen works just fine. If you do not eat gluten free you can also use a regular English Muffin made from wheat flour.
If using frozen, wrap each muffin you plan to use in a paper towel and dampen with a few sprinkles of water. The water will help to steam the muffin in the microwave so it does not dry out or become hard. Pop each muffin in the microwave individually for 30-45 seconds. Repeat until all desired muffins have been microwaved. Set aside until use.
POACHED EGG
After you poach this egg you will wonder why you haven’t poached all of your eggs. It is so much easier than it seems and only requires 2 ingredients. What you’ll need: 1 pot or large sauce pan, water, eggs.
- Fill your pot or pan with water and bring to a rolling boil then reduce heat.
- Using a large slotted spoon, swirl the water in a circle creating a whirlpool.
- Add egg to pot. Continue stirring to maintain the whirlpool while the egg cooks. Be careful not to break egg with spoon. Cook for 3 minutes.
- Remove egg from pot using slotted spoon.
- Poached eggs should be eaten immediately after cooking.
HOLLANDAISE SAUCE
To make the Hollandaise sauce you will need: 3 egg yolks, 1 stick of butter, 1 tablespoon of lemon juice, 1/4 teaspoon salt and a pinch of cayenne pepper.
- Begin melting the butter. Butter should be hot, but not scalding as you don’t want it to scramble the eggs. To melt in microwave, cut the stick of butter into 1/2 inch pieces and put in microwave safe bowl. Microwave in increments of 30 seconds until hot.
- Add eggs, lemon juice, salt and cayenne to a blender and blend until combined.
- Slowly add the hot butter to blender until sauce is combined.
Viola! You just made your own hollandaise sauce! Sauce should be thick and bubbles may form.
Gluten Free Crab Cake Benedict
Ingredients
- 4 Gluten free English muffins, cut in half (see notes)
- 8 Whole eggs
Hollandaise Sauce
- 3 Egg yolks
- 1 Stick of butter (1/2 cup)
- 1 tablespoon Lemon Juice
- 1/4 teaspoon Salt
- 1 pinch Cayenne Pepper
Crab Cake (see notes)
- 12 oz Lump crab meat
- 1/4 cup Mayonnaise
- 1 Egg
- 1 tablespoon Lemon Juice
- 1 teaspoon Worcestershire Sauce (gluten free)
- 1 teaspoon Dijon Mustard
- 2 teaspoons Chopped Parsley
- 2/3 cup Gluten free panko breadcrumbs
- 2 teaspoons Gluten free flour
- 1 teaspoon Old Bay Seasoning
- 1/4 teaspoon Seasoned Salt
- 2 tablespoons Olive Oil (for cooking)
Instructions
Crab Cake
- Make crab cakes. Recipe linked here: https://easilyglutenfree.com/gluten-free-crab-cakes/
English Muffin
- If using frozen English Muffins, defrost in microwave.
- Slice English Muffins in half. 4 English Muffin halves will make for 8 benedicts. Set aside until use.
Hollandaise Sauce
- Melt butter until hot. Melt in microwave: Cut butter into 1/2 inch pieces and place in microwave safe bowl. Microwave in 30 second increments until hot and liquified.
- Add egg yolks, lemon juice, salt and cayenne pepper to blender. Blend until combined.
- Slowly add melted butter to blender and blend until combined. Sauce will be thick and bubbles may form.
Poached Eggs
- Fill a pot with water and bring to a boil.
- Using a slotted spoon, begin stirring the water in a circular motion to create a whirlpool.
- Add eggs 1 at a time. I suggest cooking in batches of 1-2 at a time.
- Continue stirring to maintain whirlpool, but do not touch eggs with spoon while stirring. Cook for 3 minutes.
- After 3 minutes, remove eggs using slotted spoon and set aside. Repeat until all eggs are cooked.
Assembling the Benedict
- Place 1 crab cake on each English Muffin
- Place 1 poached egg on top of each crab cake
- Cover in 2-3 tablespoons of Hollandaise Sauce. Add more to taste.
- Serve immediately.
Notes
- Wrap each individual muffin in a paper towel, then dampen on all sides with a few splashes of water. The water will help to steam the muffin in the microwave which will prevent it from becoming tough or drying out.
- Microwave for 30-60 seconds until completely defrosted.
- Set aside until use.
Serve benedict immediately. The poached eggs and Hollandaise Sauce must be used right away. Crab cakes and english muffins will store up to 4 days. Serve with lemon wedges and a garnish of parsley. Enjoy!
