Eggs benedict is a great way to spoil your mom on Mother’s Day. This version of eggs benedict is a gluten free version. Starting with a grilled gluten free ciabata roll, piled with fresh cut corned beef, topped with perfectly poached eggs and finished with a creamy bearnaise sauce.
Eggs benedict has to be the greatest breakfast entree ever! I love all versions of this classic dish.
Oregon Gardens Resort
Those of you that follow me here, know I FINALLY made it to hike Silver Falls, right at the beginning of Spring. As there are thousands of articles written about the trails of Silver Falls, I won’t bore you with my details of the hike.
I stayed at the Oregon Gardens Resort, in Silverton Oregon. If you are like me and love spending time with your mom this is a great place to take her for Mother’s Day.
The resort is an 80-acre site with many fourplexes spread throughout the grounds that were all sublimely landscaped. Being there the first day of Spring, very few plants were in bloom yet.
A couple of the flowers that were at their peak, were some of the most powerfully fragrant blossoms I had ever smelled. Each time I passed by these bushes, I deeply inhaled their overwhelming scent.
I love smelling flowers, it is one of those things that stops time for me. All of my thoughts disappear and I am frozen in that moment.
The actual Oregon gardens, located on site, is currently open 10-3 Wednesdays thru Sundays. Admission used to be free with over-night stay on the grounds but with new ownership, this is no longer the case. Costs vary but admission is no more than $12 per person.
Gordon House
Mom and I have talked about stopping and visiting The Gordon House for the past couple of years, every time we pass by the sign on Hwy 22.
I didn’t even realize until the second day that we were at the Oregon Gardens Resort, The Gordon House, created by Frank Lloyd Wright, was also on site.
I am sure most all of you are familiar with Frank Lloyd Wright but if not, he was one of the most influential American architects. He designed structures to harmonize with the environment they were surrounded by.
There is a Frank Lloyd Wright foundation dedicated to preserving the structures he has built; just as they did with The Gordon House.
Silverton
Silverton is an old historic town. It has charming old houses and buildings with exquisitely landscaped yards. There are sidewalks to carry you all throughout town. The town was not completely over-run with tourists as so many cute little Oregon towns are.
Silverton also has many antique shops if you are in to that. I didn’t used to be but they are little treasure houses for finding food photography props.
Making Eggs Benedict for Your mom or spouse if you’re not taking her to the Oregon Garden Resort
The bearnaise sauce is a pretty standard recipe except instead of tarragon we are using dill.
Have a double-boiler ready and butter melted. In the pot you will use for the top, heat two tablespoons of shallots with 1/2 teaspoon of dried dill and two tablespoons of white wine vinegar. As soon as the vinegar has reduced place the pot over the double boiler.
Add the egg yolks to the pot and whisk until they are thick and creamy. Very slowly started adding the butter while your are continuously whisking.
Continue adding the butter and vigorously whisk the entire time. If the sauce breaks, remove from heat and whisk it quickly. If it does not come back together, Add 1/2 teaspoon of boiling hot water to the sauce at a time, while whisking, until it comes back together to a creamy and smooth consistency.
Cooking the corned beef the night before is an obvious must. Just throw it in the slow-cooker before you go to sleep at night and it will be hot and ready when you wake up!
Cut the ciabata rolls in half and lightly butter. Grill face down in a skillet until browned.
Have your egg poaching water at a simmer with the salt and vinegar already added. Add the eggs to the water and cook for approximately 4 to 5 minutes.
Just a heads up, you can always poach your eggs ahead of time and place them in an ice water bath, then reheat in simmering water.
Layering your Eggs Benedict
It probably goes without saying but the ciabata roll is your base. Then layer the corned beef on to the roll. Next comes the poached egg and finish off with the rich and creamy bearnaise sauce. And don’t forget that extra sprinkle of fresh dill over the top!
Corned Beef Eggs Benedict with Bearnaise Sauce Nutrition
Each individual egg benedict contains approximately 512 calories, 12.5 net carbs, and 42.9 grams of fat. Gotta love all of that butter!
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Looking for more great recipes? Check out gluten free adaptable quiche recipe and sweet potato and corned beef hash.
Gluten Free Quiche Recipe 
Sweet potato hash
Eggs Benedict with Bearnaise Sauce
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 Individual Servings 1x
- Category: Breakfast
- Method: Stove Top
- Diet: Gluten Free
Description
Ciabata rolls piled with fresh cut corned beef, topped with poached eggs and finished with a creamy bearnaise sauce.
Ingredients
1 pound corned beef
For the bearnaise:
2 egg yolks
10 Tablespoons butter, melted
1/4 tsp salt
1 Tablespoon lemon juice
For the ciabata rolls:
3 Gluten free ciabata rolls, cut in half
3 Tablespoons butter
For the eggs:
6 eggs
4–6 cups water
1 tsp vinegar
1/2 tsp kosher salt
Instructions
For the corned beef:
Cook per package instructions.
Slice approximately one pound into thin slices.
For the bearnaise sauce:
Have a double-boiler ready and butter melted.
In the pot you will use for the top, heat two tablespoons of shallots with 1/2 teaspoon of dried dill and two tablespoons of white wine vinegar.
As soon as the vinegar has reduced place the pot over the double boiler.
Add the egg yolks to the pot and whisk until they are thick and creamy.
Very slowly started adding the butter while your are continuously whisking.
Continue adding the butter and vigorously whisk the entire time.
If the sauce breaks, remove from heat and whisk it quickly.
If it does not come back together, Add 1/2 teaspoon of hot water to the sauce at a time, while whisking, until it comes back together to a creamy and smooth consistency.
For the ciabata rolls:
Cut the rolls in half and lightly butter.
Place in a heated skillet and brown.
For the eggs:
Bring the water, vinegar and salt to a simmer in a deep skillet
Add the eggs to the water. As soon as the white begins to form, gently fold the white over the yolk and gently lift from the bottom of the pan.
Cook 4 to 5 minutes. Remove with a slotted spoon.
All together:
Place the ciabata roll on a plate. Add the corned beef to the roll. Place the poached egg on top of the corned beef and spoon the bearnaisse sauce over the top of the egg.
Garnish with fresh dill.
Notes
It is always advisable to serve bearnaise sauce immediately. It can be held over a double boiler, on low heat, for a brief period of time.
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