Gluten-Free Polish Breakfast Delight: Scrumptious Zapiekanka with Gluten-Free Bread and Smoked Salmon Eggs Benedict

Allergens

Dairy, Eggs

Ingredients

• 4 Gluten
• Free Baguettes (thickly sliced)
• 2 cups Button Mushrooms (sliced)
• 1 cup Grated Cheese (use your favorite cheese)
• 1/2 cup Sour Cream
• 1 tbsp Paprika
• 1 tsp Garlic Powder
• 8 Eggs
• 8 slices Smoked Salmon
• 4 tbsp Unsalted Butter (softened)
• 2 tbsp White Vinegar
• Fresh Chives (chopped, for garnish)

Instructions

1. a. Prepare the Zapiekanka: i. Arrange oven rack to middle position and preheat oven to 400°F (205°C). ii. Slice gluten free baguettes into 1/2 inch thick slices and place on a baking sheet. iii. In a bowl, toss mushrooms with paprika and garlic powder. iv. Layer the mushrooms onto each bread slice and top with grated cheese. v. Bake for 8 minutes or until cheese is melted and bubbly. b. Prepare Eggs Benedict: i. Fill a saucepan with water, add white vinegar, and bring to a simmer. ii. Crack eggs into separate ramekins or small bowls. iii. Gently slide the eggs into the simmering water and cook for 3 minutes. iv. Lower heat and cover cook another 2 3 minutes until desired yolk consistency. v. In a separate pan, melt butter over low heat to make hollandaise sauce. c. Assemble the meal: i. Place a zapiekanka slice on each plate. ii. Top with two poached eggs and smoked salmon slices. iii. Drizzle with homemade hollandaise sauce. iv. Garnish with freshly chopped chives and serve immediately.

Chef’s Insight

For a restaurant-worthy presentation, use an egg ring to shape poached eggs.

Notes

Adjust the amount of cheese and butter to your preference for a lighter dish.