Recently I put a post up for Gluten-Free Parmesan and Broccoli Orzo. You can view that recipe here because you will need it for this dish. When I made it, like usual we had some leftover. I am still getting used to cooking for two and not ten. I knew immediately what I was going to do with the leftovers. Orzo patties to be the base of an off the hook Eggs Benedict. I hit the nail on the head. This dish was so decadent. I loved and savored every single bite. It made for a fabulous Saturday morning breakfast for my husband and I.
Over the top Gluten-Free Eggs Benedict
recipe makes 4 benedict patties
2 cups prepared Gluten-Free Parmesan and Broccoli Orzo.
3/4 cup parmesan cheese
2 TBSP canola oil
4 slices Prosciutto
4 cage free eggs
Easy Hollandaise sauce (recipe here)
I would recommend starting off making your Easy Hollandaise sauce. It takes under 3 minutes to make and can sit on the side while you finish making the meal.
Sprinkle Parmesan cheese on a clean surface, I use my cutting board. Make 1/2 cup balls out of the prepared orzo. Roll in Parmesan cheese and flatten into patties.
Heat up your canola oil over medium heat in a large skillet and place your patties in the pan.
Cook until browned on each side. This time will vary depending on your stove, for me it was about 3 minutes a side. Once one side is browned, flip them over.
When they are crisp to your liking, place them on a plate, you will be using them as the base for your Eggs Benedict.
Next place your prosciutto slices in the skillet for about 30 seconds a side. Just enough to heat them up.
Now I do a fry poach on my eggs for Eggs Benedict I break my eggs in a skillet over very high heat for 1 minute, then I add 1/2 cup water and put the lid on. This steams the top of it for a nice poach on the top.
Assemble your Eggs Benedict, and then pour the easy Hollandaise sauce on top.
There you go, You have a wonderful gourmet meal to serve your family or your loved one. We were starving so we each ate two Eggs Benedict.