Baked Gluten-Free Eggs Benedict with Easier Hollandaise Sauce or Dairy-Free Hollandaise |
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Baked Gluten-Free Eggs Benedict with Easier Hollandaise Sauce or Dairy-Free Hollandaise

 From Chef Oonagh Williams of Royal Temptations Catering

Eggs Benedict

I found the original wheat recipe for this on the Jones Dairy Farm website.  I've used only their sausage roll for years for stuffing and homemade patties. My husband loves for me to buy the big bag of their ready cooked sausage for breakfast in preference to bacon. What I really appreciate is that I think they were one of the first to clearly label their products as gluten-free. Yes, meat should be gluten free but many manufacturers add things to their food.

I adapted their recipe to be gluten-free and made their Hollandaise Sauce by an easier method. As a chef, I can make Hollandaise, but I haven't made it by the traditional method for years. My method uses a microwave and an immersion blender.  My gluten-free cookbook, Delicious Gluten Free Cooking, also includes my easier Hollandaise sauce, plus a lime variation that is good with fish.

My husband had bought me a bag of Udi's bagels at Trader Joe's without my asking (how good is that?), so I rewarded him with a variation for breakfast.  I had some of the thin Alfresco chicken apple maple sausage (7 sausages to 8 oz). For the 2 people quantity below, I substituted 2 of those sausages cut into very thin slices, white of a bunch of green onions cooked in 1 teaspoon of olive oil in microwave, and about 1 oz./2 Tbsp. goats cheese crumbles stirred in. Very pleasant, but very mild and at husband's suggestion (he's getting good isn't he?), we had it with some of Trader Joe's peach salsa on the side.  Think about using one of the Al Fresco chipotle chorizo sausage and some roasted red pepper for more of a kick.

Makes 2 servings

For the Butter Hollandaise and Dairy-Free Hollandaise recipes, click here.


  • ½ an Udi's plain bagel, Cut into tiny cubes about ½ inch square (I also tried this with a gluten-free English muffin and prefer the texture from an Udi's bagel.)
  • 1 egg or ¼ cup gluten-free egg substitute
  • 2 oz. ham (I prefer Jones Canadian bacon or ham steak cut into small dice rather than slices)
  • ½ cup milk (Fat-free is fine. In fact, you don't feel quite so guilty when you then indulge in Hollandaise)
  • Pinch of onion powder
  • 1 Tbsp. finely scissored green of green onion
  • 1 Tbsp. finely chopped fresh parsley
  • Salt and pepper to taste.
  • Smoked Paprika to garnish (I use Penzey's Smoked Spanish Paprika for flavor as well as color.)


  1. I mix the casserole ingredients in a glass bowl/jug, then cover and refrigerate overnight.  In the morning, spray the baking dish and then pour in ingredients.  This makes it far easier to clean the dish. Put egg, milk, ham, onion powder, fresh herbs and salt and pepper to taste in glass bowl, mix well. Stir in bread cubes and then refrigerate overnight.
  2. In the morning preheat oven to 350 degrees, stir the bread mix well to make sure ham/bacon is evenly distributed, and then pour into sprayed baking dish. Sprinkle lightly with smoked paprika.  For this quantity, I use a small pyrex casserole of 2 cup capacity. Place on baking dish and bake in preheated oven for about 30-40 minutes.  It will rise, brown and there should be no liquid “sloshing” around in the middle when it is cooked.  Do not cook above 350 degrees.

Four times the recipe will fit an 8 cup, 8x8 inch casserole dish and will need to cook for about 45 minutes. With fruit on the side and Hollandaise it is a very festive, tasty dish. Without the Hollandaise, it is boring to me.

About Chef Oonagh Williams

Chef Oonagh WilliamsLike Chef Oonagh at Gluten Free Cooking with Oonagh on Facebook, where she posts recipes, her appearances on NH ABC WMUR TV, Local and National radio, products she's tried, where she will be speaking next.  Contact Chef Oonagh on Skype for consultations on food for the gluten-free and other food allergy diets. Her gluten-free cookbook, Delicious Gluten Free Cooking has over 200 pages with full color photos. Click the link for photos and a list of all recipes.  E-mail at

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