Your Gluten Free Recipes

Breakfast for someone who is gluten free can be a bit of a challenge.  Many of the traditional, pastry like breakfasts are loaded with gluten.  My husband is a fan of Eggs Benedict. Since I had some almond dinner rolls left over,we decided to try making Eggs Benedict using these.  It turned out wonderful.

6 almond bread rolls, sliced in half
6 slices uncured ham (preferably no nitrites or nitrates)
6 eggs, cooked over easy (you can poach if you feel like it)
Hollandaise sauce:
3 egg yolks
1/8 tsp salt, optional
dash white pepper
4 tsp. lemon juice
1/2C. butter, melted

Make the Hollandaise sauce first by combining egg yolks, salt, pepper, and lemon juice in a blender..  In a small sauce pan, melt the butter.  Slowly pour the butter into the blender while on low.  Blend just until smooth and thickened.
Cook the eggs over easy and you can heat up the ham if you wish.  Assemble the Eggs Benedict with the ham first, then the eggs and then drizzle the Hollandaise sauce over the top and enjoy.