These Gluten Free Eggs Benny Roll Ups are a nifty alternative to traditional eggs benny – you can make the roll-ups and hollandaise sauce ahead of time so all you’ll need to do is pop the roll ups into the oven when you are ready to start your eggs. Easy, breezy!
- 4 egg yolks
- 1 cup butter
- 1/4 tsp each salt, sugar, cayenne pepper, dry mustard.
- 1 Tbsp fresh lemon juice
- 1 Tbsp white wine
In microwave, heat butter until boiling hot. Combine all other ingredients in a blender. Keep blender on and slowly add the hot butter to the egg mixture, being careful not add too quickly or the sauce will split. The hollandaise sauce can be served immediately, or kept in the fridge for three to four days. Reheat over the top of a double boiler, over medium heat. Careful not to reheat over boiling water or the sauce will split and you’ll be left with a curdled mess.
Roll ups – per serving
- Two (2) asparagus spears
- 1 piece of Genius gluten free or regular white/whole wheat bread
- 1 slice proscuitto ham
- 1 – 2 Tbsp good quality parmesan cheese (or your favourite cheese of choice!)
- Olive oil
Snap off ends of asparagus so you are left with approximately 4 inch tips. Blanch for 1 to 2 minutes in boing water and cool immediately in an ice bath. Remove from water, dry and drizzle with a bit of olive oil. Set aside.
Remove crusts so you are left with a nice square piece of bread. Place bread between two pieces of cellophane wrap and roll with a rolling pin.
*some gluten free breads tend to break and/or stick to the pin so if this happens, you’ll have to use whatever technique that will work with the type of bread you are using. From my experience, the fresher the bread, the better it handles. But again, this all depends on the brand of bread you are using.
Lay the proscuitto on the flattened bread followed by the asparagus, keeping them together on the edge closest to you. Cover with cheese and then roll gently from the bottom up being careful not to break the bread. Don’t worry if they don’t stick together on their own as they’ll keep their shape once toasted. Brush with olive oil. Place on a lightly oiled baking sheet and broil in the oven until golden brown.
Boil eggs to order and serve along side roll ups and a good size gob of hollandaise for dipping.