Eggs benedict is one of my favorite brunch meals, but when you've got no grain-free bread on hand, you need to get creative... So we opted for a salad base instead of bread and we were pleasantly surprised. We had a combination of rocket leaves, cress and a thyme grilled tomato, all paired together with the poached eggs and hollandaise sauce, a delicious combination. This meal is perfect for brunch or breakfast and is quick to make up, it's also completely gluten and grain-free and vegetarian. The hollandaise sauce can be made up to a day in advance too, this is best as it helps speed things up. You can obviously use bread instead of salad if you want, but we're keeping things grain-free. So without further ado, here is our eggs benedict salad brunch recipe!
Happy Cooking!
The Chai Home 😋
INGREDIENTS
2 servings
2 eggs (or however many you want)
hollandaise sauce (your preferred amount)
2 large tomatoes (grilled or fried with salt and pepper and fresh thyme)
2 large handfuls of fresh rocket (or your favorite salad greens)
2 handfuls of cress (or water cress)
METHOD
Slice the tomatoes in half, drizzle with olive oil and add a sprinkling of salt, pepper and fresh thyme. Grill or fry until they are slightly charred.
Now assemble the salad leaves on your plate.
Begin poaching the eggs for 3 - 4 minutes.
When finished add the eggs and tomato to your salad leaves.
Drizzle with a generous amount of hollandaise sauce, serve and enjoy!
Consume immediately
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