Polenta Eggs Benedict with Goat Cheese Hollandaise (Gluten-Free)

IMG_2429Oh haaayyyyy, I made you breakfast. A delicious, creamy, crispy, savory basket of breakfast love that you’ll want to eat constantly. Seriously, I may have this again for dinner.

We’re taking major liberties with the words “Benedict” and “Hollandaise” but I think you get the drift that this is a stack of eggs and awesomeness slathered in a creamy sauce. So be cool and don’t call the Mother Sauce Police.

For the gluten-free in your life, this Benny just makes sense. We’re using thick, golden slices of polenta for the bread and our hollandaise has 4 gluten-free ingredients in it. No mystery sauce packets, no soggy English Muffins. You’re welcome gluten-free friends.

Rather than spinach or other greens, we’re adding a bit of zucchini here….cooked in the bacon fat. Yes. We. Are. It adds a great earthiness to cut the delicious richness.

But…speaking of richness, with our modifications, this Eggs Benedict rings in with roughly 425 calories and 24 grams of fat (as calculated by me using myfitnesspal, not an expert, clearly) whereas a restaurant classic Eggs Benedict can be over 700 calories and 40 grams of fat. While this is certainly still indulgent, it is a bit lighter.

We’ll take it.
With a side of Goat Cheese Hollandaise.

Polenta Eggs Benedict with Goat Cheese Hollandaise (Gluten-Free)
Serves: 2 – Time: 45 minutes
4 (2″) thick slices Polenta (prepackaged in the tube)
2 strips center-cut bacon (or more if you prefer)
1/2 zucchini, sliced into rounds
4 eggs
1/2 tbs butter
1 scallion
smoked paprika
Sea Salt, Black Pepper
*For vegetarian friends, omit the bacon, and add another slice of zucchini

Goat Cheese Hollandaise

Adapted from Food.com
1 tsp safflower or other light oil
2/3 c. chicken broth (or vegetable broth)
3oz goat cheese
1 tsp corn starch
1/4 tsp black pepper
Sea Salt

Pre-heat oven to 350. On a foil-lined baking sheet spritzed with cooking spray; lay polenta slices, bacon and zucchini in one layer. Bake for 15 minutes (flipping once to ensure even cooking) or until bacon is crispy and zucchini/polenta has browned in the bacon fat. If you do not want your polenta to be bacon-greasy, bake on its own sheet. Once cooked, turn heat off. Leave pan in oven until ready to assemble.

While items are in the oven; make sauce. In a small bowl, mix corn starch with cold water, stirring it until the starch dissolves. In a small saucepan over medium heat; whisk oil and chicken broth together until they boil; then reduce to a simmer.  Slowly add goat cheese, whisking until cheese is fully incorporated. Slowly add the corn starch liquid to the cheese sauce. Bring up to a low boil (you should see the sauce thicken immediately. You can add another round of the corn starch/water if you want the sauce even thicker. Add black pepper and remove from heat and cover. Taste here. The cheese can be very salty so taste before adding salt.

For the eggs, poached eggs are traditional. You can certainly poach them; however, I prefer my eggs over-easy so that’s what I did. In a small skillet, heat butter or a bit of the bacon grease until bubbling; cook eggs on one side until no longer opaque. Flip once, count to 10 and remove from heat. This produces a very deliciously runny egg.

Ready to assemble!

2 Polenta rounds
2 zucchini slices (use rounds, not strips like me).
IMG_2425 IMG_2426
1 slices of bacon, 1/2 on each stack (or more, load it up if you want)
2 eggs, one on each stack

Spoon half of the sauce over both stacks (reserving remaining sauce for second plate)
Sprinkle with scallions & smoked paprika
(Repeat with second plate)

And then you get this……

Will you forgive me for taking liberties with the “Hollandaise?”IMG_2459
I thought so.


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