Tuesday, September 25, 2012

Eggs Benedict Breakfast Flatbread

Sometimes good ideas come to me and I just have to get up and make them happen right then. This morning I woke up and decided to work on some recipes for Venice Bakery. If you have not yet heard of them, I suggest checking them out. They have in my opinion, the BEST gluten-free pizza crusts on the market. They also have wonderful Vegan flatbread, which is what I am going to be using today. 

My daughter was going for her CPR certification today and I wanted to send her on her way with a full tummy so that her mind could focus on all she would be learning. I know that eggs benedict is one of her favorite breakfasts. So I thought: "Why not a gluten-free eggs benedict flatbread?" Oh yes. This one is a winner folks. Voted favorite breakfast of the year by my daughter. It took me 15 minutes to make. I realize traditional eggs benedict is served with poached eggs,but I was going for more of a pizza. If you are a stickler, you can go ahead and poach your eggs and add them at the end. We liked it like this.
Give it a try!

Gluten-Free Eggs Benedict Breakfast Flatbread
For the Flatbread:
2 Venice Bakery Flatbreads (They come in a pack of two
4 eggs
4 slices of ham -or- canadian bacon

3 egg yolks
1/2 cup butter
2 tablespoons lemon juice
a dash of salt
1/2 teaspoon dried mustard
a dash of hot sauce, or a pinch of cayenne pepper (optional) 
Separate the eggs and add to blender. Heat the butter in the microwave or on the stove, until steaming, but not boiling.
With the blender turned on high, very slowly stream in the hot butter. Make sure the stream of butter is very small. 
Add lemon juice, salt, and optional hot sauce. Continue to blend until thick and creamy. Set aside.
Heat the oven to 500°. 
Place your flatbreads on a baking stone or sheet and Put in the oven for 3 minutes. 
Pull out of the oven and top each piece of bread with a thick coating of the hollandaise sauce. 
Arrange two slices of ham on each piece of flatbread. 
Crack the eggs into a cup and slip them onto the pizza. Shake on a little salt and pepper and put back into the oven for another 5 minutes or until the yolk is just set and golden.

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