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I’ve been in the mood for Eggs Benedict for a few days, so this morning when
I finally had time for a leisurely, luxurious breakfast that’s what I wanted
to make.  Unfortunately I’d forgotten to double-check the freezer, and I was
out of appropriate gluten-free breads for it.  I decided instead to make
mashed potatoes and put that on the bottom instead of the bread, and it came
out really well.  So if anyone else gets stuck in this situation, mashed
potatoes are another option to consider :-)

 

My Eggs Benedict today had mashed potatoes on the bottom, home-made creamed
spinach next, eggs, then home-made hollandaise sauce on top.  I also had
Kolosvari bacon (a strongly-flavored Hungarian bacon; Canadian bacon is the
standard) and sautéed crimini mushrooms (more roasted than sautéed,
actually) with it.  The bacon and mushrooms could have gone in the stack,
but I had them on the side instead.  Very tasty :-)

 

FYI, my favorite bread for Eggs Benedict is the English muffins from
Kinnikinnick Foods (see
http://www.kinnikinnick.com/index.cfm/fuseaction/home.ProdDetails/ProductIDU
PC/62013300050/referrer/search.html for a direct link to that product; if
that doesn’t get you there, type

www.kinnikinnik.com <http://www.kinnikinnik.com/>  and put “tapioca rice
English muffins” in the search box).   I also liked Ener-G Foods English
muffins, but they don’t seem to carry the regular kind anymore.   Other
white-type breads, homemade or otherwise, are good too.

 

Have a nice weekend, everyone!

 

Kirsten

 

 

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Kirsten Klinghammer

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