Sunday, March 6, 2011
Gluten Free Eggs Florentine with dill sauce
This is an easy yet elegant breakfast to serve and you can either make your own gluten free english muffins (I will post a recipe later) or use store bought ones. I recommend Ezekiel bread brown rice english muffins.
For the dill sauce: Fill the bottom of a double boiler halfway with water and put over medium heat (or a regular sauce pan over low heat) and drop in 1 egg yolk. Add 1/4 cup of fresh squeezed orange juice and whisk until blended. Add 1 tsp. of balsamic vinegar and 2 tsp. of lemon juice, 1/2 tsp. of turmeric, 1/2 tsp. salt, 3 Tbs. of butter and 2 tsp. of fresh or dried dill. Whisk until well blended and the sauce becomes thick and creamy (about 2-4 min.).
Next you can either poach 2 eggs or fry them leaving the yolks soft. Next you want to quickly blanch some spinach (get you water boiling and drop in some fresh spinach for a few seconds and immediately get under cold water to rinse). Next, toast your english muffins and put a slice of tomato (beefsteak tomatoes are good here) and top with some of the spinach, then the egg and finally drizzle on some of the amazing dill sauce topped with some more dill and fresh cracked pepper.
A breakfast worthy of being at a fancy bed and breakfast and gluten free. Have a blessed day! xo