Eggs Benedict On Gluten Free Toast

Glee Pantry

An all time cafe favourite – Eggs Benedict. Enjoy making this at home. It is easy with this recipe from Schar, using Schar’s gluten-free Ciabatta breads (rather than the more traditional English muffin halves). Top the poached eggs over bacon (or ham, if your prefer) and drizzle over some hollandaise sauce.

Get the camera ready – watch mum squeal in delight when you serve this up.

Eggs Benedict On Gluten Free Toast


• 2 Schär Ciabatta Italian Sandwich Bread
• ½ tsp Oregano, dried or fresh thyme
• 1 tsp Olive Oil, for drizzling
• 4 rashers, Streaky Bacon
• 4 tbsp gluten free Hollandaise Sauce
• 4 medium Eggs
• 1 tbsp Apple Cider Vinegar
• Freshly ground, Black Pepper
• 2 medium/large Tomatoes
• Thyme, leaves for fresh oregano (optional to serve)
• Sea Salt


1. Cut the tomatoes in half. Season the tomato halves and scatter with herbs. Drizzle the tomatoes with a little olive oil and place under a preheated medium grill for ten minutes along with the bacon rashers.

2. Meanwhile, fill a large, shallow pan with water (about 3cm deep) and bring to a simmer. Add some vinegar (1 tbsp per 1 litre of water) to help the eggs hold their shape. Then break the eggs into separate small cups (again to help maintain their shape when they’re placed in the pan). Gently tip the eggs into the simmering water and poach for 2-3 minutes.

3. Slice the rolls in half and lightly toast.

4. Warm the Hollandaise sauce in a bowl in the microwave or in a small pan, depending on pack instructions.

5. To serve, place one tomato half on top of each half roll. Break up two slices of the grilled bacon and sprinkle on top of the tomato.

6. Once the eggs are poached, drain them with a draining spoon and place on top of each tomato. Spoon a tablespoon of Hollandaise sauce onto the eggs and top each with half a slice of bacon. Garnish with the fresh herb leaves.


Recipe courtesy from Schär


Read more
Read more


Read more
Read more

Leave a Reply