“Savor the Sunshine: Gluten-Free American Breakfast with Eggs Benedict, Crispy Hash Browns & Fresh Fruit Salad”

Allergens

Eggs, Dairy (Hollandaise Sauce)

Ingredients

• 4 large eggs
• 2 cups hash brown potatoes (gluten
• free)
• 1 tbsp olive oil
• Salt and pepper, to taste
• 4 slices of gluten
• free bread (e.g., sourdough or country
• style)
• 2 cups fresh mixed berries (strawberries, blueberries, raspberries, and blackberries)
• 1 tbsp lemon juice
• 1/4 cup crumbled feta cheese
• 1/4 cup fresh basil leaves
• 2 tbsp unsalted butter

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, toss the hash brown potatoes with olive oil, salt, and pepper. Spread them evenly on a baking sheet and bake for 18 20 minutes until crispy and golden.
3. While the potatoes are baking, prepare the eggs benedict. Bring a pot of water to a simmer over medium heat. Crack each egg into a small bowl, then gently slide them into the simmering water. Cook for 3 4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
4. Toast the gluten free bread slices. Top each with a poached egg, then cover with a sprinkle of feta cheese.
5. Warm the butter in a small saucepan over low heat until melted. Whisk in 2 tbsp of the melted butter to create a hollandaise sauce. Drizzle over the eggs benedict.
6. In a large bowl, gently toss the mixed berries with lemon juice and basil leaves. Serve alongside the eggs benedict.

Chef’s Insight

To add an extra touch of luxury, serve the eggs benedict on gluten-free toast points instead of full slices.

Notes

Make sure to use high-quality ingredients for the best flavor and presentation.