Gluten-Free and Dairy-Free Eggs Benedict Recipe

This is one of my kids' favorite breakfasts! I usually make them this special treat before they leave for school on a day when they will be taking a test or going on a field trip, because it's a good, solid breakfast with lots of protein.

Ingredients:

GF bread or GF English muffins

1 Tbsp. bacon grease, lard, or dairy-free buttery spread

1 1/2 to 2 cups soy milk

2-3 Tbsp. GF flour mix (1 part rice flour, 1 part tapioca starch, 1 part potato starch flour)

salt and pepper

GF ham or Canadian bacon

slice of tomato (optional)

1 Tbsp. vinegar (less if your kids don't like the flavor of vinegar)

2 eggs

Directions: 

1. Toast the bread or English muffins.
2. Poach eggs in a water/vinegar fry pan or use an egg poacher.
3. Mix 1/4 cup of the soy milk with 2 Tbs. of flour mix until all the flour lumps dissolve into the soy milk. In a separate bowl or measuring cup, mix the extra 1 Tbsp. of flour mix with 3 Tbsp. of soy milk. Set the smaller portion aside.
4. Place your bacon grease, lard, or dairy-free buttery spread in the center of a sauce pan and melt it at medium-high heat. Add the 1/4 cup soy milk/flour mixture while whisking continuously.
5. When your flour/soy milk mixture thickens, slowly add more soy milk until you have a gravy-like consistency. If you find it becomes too thin, add the 3 Tbsp. soy milk/flour mix, a little at a time, until you've got a gravy.
6. You can add a little yellow food coloring to make the gravy look pretty, but you don't have to. Salt and pepper the gravy to to taste.

Layer the eggs Benedict in this order:

Bottom => toast

Next => ham

Next => tomato (optional)

Next => eggs

Top => gravy