One thing I miss quite a bit since
going gluten-free is Eggs Benedict. It is a delicious dish, but in my
mind it is dependent on having a perfect English muffin. I have not
found a DF/GF English muffin yet that works for me, and I haven't
gotten around to making my own yet. I am still working on a bread
replacement that tastes like real bread (my recipe on this site is
tasty enough, and good for putting sandwich fillings on, but the
texture is all wrong when I crave real bread) after all. So I decided
to put together a deconstructed Eggs Benedict since I had Canadian
bacon in the fridge. Then I thought I'd add salsa and avocado. I
needed some carbohydrate to hold it all together, so I made brown
rice.
The result was more of a
Southwestern-inspired meal, and is nothing like Eggs Benedict aside
from the egg and canadian bacon, but it was good.
To make your own, first start cooking
some brown rice. When it is done, fry a slice or two of canadian
bacon. Meanwhile, spoon some rice onto a plate. When the bacon is
done, place it on top of the rice. Fry or poach an egg until it is
soft in the middle. Or until runny, if that is what you prefer. Slide
the egg onto the bacon, and spoon salsa over the whole thing. Add
avocado slices if desired. Hollendaise sauce would be awesome, but I
didn't want to get that many dishes dirty. Put some salad greens on
your plate if you are trying to eat better.
Result: tasty, and naturally gluten and
dairy free.
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