Gluten-free, Dairy-free, Paleo, Whole30

Rutabaga Fritter Eggs Benedict

There’s nothing I love more than a good eggs Benedict. Rich hollandaise, smoky crisp bacon, and a perfectly poached egg stacked on top of a rutabaga fritter base makes for the perfect gluten-free breakfast. Serve with a handful of fresh greens to balance the richness and add freshness.

Serves 1

• ¼ teaspoon apple cider vinegar
• 1 or 2 large eggs
• 2 slices thick-cut bacon, cooked
• 3 Rutabaga Fritters
• ¼ cup Blender Hollandaise
• 1 teaspoon finely chopped fresh parsley
• Black pepper

Fill a small pot half full with water. Add the vinegar and bring to a low simmer. Crack an egg into a small cup or ramekin. Using a slotted spoon, gently stir the simmering water to create a whirlpool. Slowly add the egg. Cover with a lid and cook for 3 to 4 minutes, until the egg white is set and yolk is cooked as desired. Remove with a slotted spoon and place on a paper towel–lined plate to soak up any excess moisture. Repeat for a second egg, if you like.

Stack the bacon on top of the rutabaga fritters and top with the poached egg(s). Drizzle with hollandaise and garnish with the parsley and black pepper.