Delectable Gluten-Free Irish Brunch: Irish Soda Bread Pancakes & Herbed Eggs Benedict

Allergens

Eggs, Dairy (Hollandaise Sauce)

Ingredients

• 1 1/2 cups gluten
• free Irish soda bread flour blend (preferably store
• bought)
• 1 cup almond milk
• 2 large eggs, separated
• 3 tbsp granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 4 thick slices of gluten
• free Irish soda bread (store
• bought or homemade)
• 6 large eggs
• 1 cup chopped spinach
• 1/2 cup crumbled feta cheese
• 3 tbsp white wine vinegar
• Fresh herbs: chives, parsley, and dill
• 6 slices of gluten
• free bacon (optional)

Instructions

1. Prepare the Irish soda bread pancakes by mixing the dry ingredients in a large bowl: gluten free Irish soda bread flour blend, baking powder, salt, and sugar. In another bowl, combine the almond milk and egg yolks. Add the wet mixture to the dry ingredients, stirring until just combined.
2. Whisk egg whites separately until stiff peaks form. Gently fold them into the pancake batter.
3. Cook the pancakes on a non stick griddle or pan over medium heat, flipping when bubbles appear on the surface. Remove from heat and set aside.
4. To make the eggs benedict, sauté chopped spinach in a non stick pan until wilted. Set aside.
5. Poach 6 large eggs in a wide, shallow pan filled with simmering water mixed with white wine vinegar. Cook for 3 minutes or until the whites are set but yolks remain runny.
6. Lightly toast the gluten free Irish soda bread slices.
7. Assemble the dish by placing a toasted slice of soda bread on each plate, followed by an Irish soda bread pancake, spinach, poached egg, and a sprinkle of crumbled feta cheese. Top with fresh herbs and a drizzle of hollandaise sauce.
8. Serve immediately with gluten free bacon (optional) on the side.

Chef’s Insight

The combination of textures and flavors in this dish makes it an unforgettable brunch experience.

Notes

Adjust the amount of sugar and salt to taste.