17 Jun 2016
eggs benedict with gluten free bread

My chickens have been laying an incredible number of eggs lately. While a wonderful problem to have, after all the scrambled, fried, and hard boiled eggs it was time for something different. Something a bit exciting with a big pop of summer flavor. My kids wanted Eggs Benedict, but that sounded heavy to eat on a hot day, plus I didn’t want to take the time to make hollandaise sauce after playing in the garden all day. My solution? Baja Eggs Benedict! All the protein packing punch of a poached egg with the fresh and spicy pico de gallo, roasted peppers and avocado. Mmmm… My kind of meal!

If you have never poached eggs before, you’re in for a pleasant surprise at how easy it is. Pour in enough water to come one inch up the side of a sauce pan. Add one teaspoon kosher salt and two teaspoons vinegar and bring to a simmer over medium heat. Meanwhile, crack a very fresh cold large egg into a custard cup. When the water is at a simmer, stir the water in one direction until the water is all smoothly spinning around. Carefully slide the egg into the center of the whirlpool. The swirling water will help prevent the white from “feathering,” or spreading out too much in the pan. Cover the pan and turn off the heat. Allow to cook for five minutes. Using a slotted spoon, remove the egg from the water. And that’s it! Perfect poached eggs every time!

Baja Eggs Benedict with Gluten Free Bread

Serves 4

To make Pico de Gallo:

  • 1⁄2 medium red onion, finely diced
  • 3 small Roma tomatoes, seeded and diced
  • 1 small jalapeño, seeded and minced
  • 3/4 cup fresh cilantro, minced
  • 1 lime, juiced
  • salt, to taste

To make Baja Eggs Benedict:

Assemble the Pico de Gallo: Stir together onion, tomato, jalapeño and cilantro. Drizzle with half the lime juice and a pinch of salt. Stir to combine. Taste and add more lime juice and/or salt as needed.

Assemble the Baja Eggs Benedict: Toast the Three Bakers 7 Ancient Grains Bread. Place a portion of the red pepper on each piece of toast. Divide the avocado slices and place the slices on top of the pepper. Add the poached egg, with salt and pepper to taste. Top each Eggs Benedict with a big scoop of Pico de Gallo and serve.


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