Montreal Smoked Meat Benedict with Gluten-Free English Muffins

Ingredients

• 4 each Gluten-free English muffins, split
• 8 oz Montreal smoked meat, sliced
• 4 large Eggs
• 1/2 cup Avocado oil
• 3 large Egg yolks
• 2 tablespoons Lemon juice
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon Salt
• pinch pinch Cayenne pepper

Instructions

1. 1Place the split gluten-free English muffins into a toaster and toast until golden brown, about 2-3 minutes.
2. 2Warm the 8 oz Montreal smoked meat slices in a dry 10-inch skillet over medium heat (350°F / 175°C) for 3-5 minutes, or until heated through. Alternatively, place the smoked meat on a microwave-safe plate and microwave on high for 60-90 seconds, or until warm.
3. 3Fill a medium saucepan with 2-3 inches of water and bring to a gentle simmer over medium heat (300°F / 150°C). Carefully crack 4 large eggs into the simmering water, one at a time. Poach for 3-5 minutes for runny yolks, or longer for firmer yolks. Gently remove the poached eggs with a slotted spoon.
4. 4In a blender, combine the 3 large egg yolks, 2 tablespoons lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt, and a pinch of cayenne pepper. Blend on medium speed until the mixture is smooth and pale yellow, about 30 seconds.
5. 5With the blender still running on low speed, very slowly drizzle in the 1/2 cup avocado oil in a thin, steady stream. Continue blending until all the oil is incorporated and the hollandaise sauce is thick and emulsified, about 1-2 minutes.
6. 6To assemble, place a portion of the warmed 8 oz Montreal smoked meat onto each of the toasted gluten-free English muffin halves. Carefully place one poached egg on top of the smoked meat on each muffin half.
7. 7Drizzle a generous amount of the prepared hollandaise sauce over each poached egg. Serve immediately.

Substitutions

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