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  • Writer's pictureJoe Centineo

The Sunday Cookbook: Dairy-Free Hollandaise Sauce for an Eggs Benedict Breakfast


Dairy-Free Hollandaise Sauce for an Eggs Benedict Breakfast - The Sunday Cookbook - Joseph centineo - amanda macgregor - food allergy recipes

When I hear Sunday, I immediately think of my big Italian family gathering at my grandma Annie's house for dinner. When Amanda hears Sunday, she thinks about brunch.


Even though I am more of a "Breakfast for Dinner" type of guy (better referred to as "Brinner"), I can see why brunch is so popular for most people. It's the perfect combination of breakfast and lunch foods.


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While you can opt for a dish to satisfy your sweet tooth, Amanda and I are more into the savory flare. That is why when I learned Amanda never had eggs benedict before, I was persistent in figuring out how to make a dairy-free version she would be able to try.


 
Primal Kitchen - Dairy-Free Hollandaise Sauce for an Eggs Benedict Breakfast - The Sunday Cookbook - Joseph centineo - amanda macgregor - food allergy recipes

PRIMAL KITCHEN'S NO DAIRY


This decadent favorite is made without dairy, soy or canola for real food flavor.


*Contain mustard


Click here to shop Primal Kitchen's Hollandaise Sauce. Get 10% when you use our code AMACGREGOR10.




 

What else can you use Dairy-Free Hollandaise Sauce on?


  • Top of other egg dishes, such as scrambled eggs or eggs florentine

  • Over steamed or roasted vegetables, like asparagus, potatoes, or broccoli

  • Paired with salmon or grilled chicken

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The Sunday Cookbook:

Dairy-Free Hollandaise Sauce


Here is my dairy-free, paprika-free, mustard-free, olive oil-based hollandaise sauce for an Eggs Benedict Breakfast and more!

 

Ingredients



Directions

  1. Put the white wine vinegar and pepper in a small saucepan and reduce it by two-thirds.

  2. Using a double broiler system, place a bowl over another saucepan of very hot, but not boiling, water. Add the egg yolks, reduced vinegar mixture, and 1 tablespoon of warm water. Whisk the mixture until it's creamy and light.

  3. Slowly whisk in olive oil, a little at a time. If the mixture gets sticky, add a little warm water. Continue whisking, while slowly adding the olive oil until you are out.

  4. Season with salt and lemon juice and give the sauce mixture one final whisk together.

  5. To assemble the eggs benedict, place a slice of toasted bread on a plate and top it with a slice of pan-fried ham and a pouched egg. Pour a heaping spoonful over the top and garnish with chives.



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