Portuguese Gluten-Free Brunch: Scrumptious Eggs Benedict with Chorizo and Crispy Potatoes
A flavorful portuguese brunch perfect for gluten-free eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 4 large eggs
- 120g gluten
- free chorizo sausage, sliced
- 400g russet potatoes, peeled and diced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 cup gluten
- free hollandaise sauce
- 2 English muffins, halved and toasted (gluten
- free)
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (205°C). Toss the diced potatoes with olive oil, salt, and pepper, then spread them on a baking sheet in a single layer. Bake for 30 35 minutes, or until golden and crispy, flipping halfway through.
- While the potatoes are cooking, prepare the gluten free chorizo slices in a non stick skillet over medium heat, stirring occasionally until browned and crisp. Set aside.
- To poach the eggs, bring a pot of water to a simmer, then reduce the heat to low. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for 2 3 minutes or until the whites are set and yolks are still runny. Remove with a slotted spoon and place on a paper towel lined plate.
- To assemble the dish, place two toasted gluten free English muffin halves on each of two plates. Top each half with a poached egg, then spoon over generously with the gluten free hollandaise sauce. Add a layer of crispy potatoes and chorizo slices. Garnish with fresh parsley and serve immediately.
Chef’s Insight
Use high-quality gluten-free English muffins for the best flavor and texture.
Notes
Use a non-stick skillet to prevent the chorizo from sticking. - Be careful not to overcook the eggs, as they should be runny in the center.