Eggs Benedict Potato Stacks with Spinach
A delicious whole-food recipe for gluten-free eggs benedict potato stacks made with thinly sliced potatoes, Canadian bacon, spinach, poached eggs, and hollandaise sauce. *This post has been sponsored by Idaho Potatoes and Country Crock. All opinions are my own.
Eggs Benedict is one of my favorite breakfast dishes, so I wanted to put a fun gluten-free twist on a recipe classic using potatoes instead of bread. When you take a bite of these breakfast potato stacks, breakfast might become your favorite meal of the day. 😃
For time-saving purposes, I’ve also included a couple of short-cut tips using precooked leftover baked potatoes and hollandaise sauce mix.
You could easily substitute fried eggs with the poached, but the texture of a poached egg coated in tangy hollandaise sauce is pretty amazing. Homemade hollandaise might seem intimidating, but it’s really simple to make, just make sure you whisk briskly the entire time for a nice, creamy consistency.
Ingredients you’ll need
For The Potato Eggs Benedict:
- 2 medium Idaho potatoes
- 4 slices of Canadian-style bacon
- 4 whole eggs
- 5 oz fresh baby spinach
- 5 tbsp Country Crock buttery spread (can also use butter)
- 1 tbsp fresh parsley, chopped
For The Hollandaise Sauce *see short-cut tip for easy variation!
- 4 egg yolks
- 2 tbsp fresh lemon juice
- 1 stick butter
- 1 tsp Dijon mustard
- dash cayenne pepper
How to make gluten-free eggs benedict with potatoes
When preparing your potatoes, peel and slice them in 1/4 ” slices. This will ensure that all slices cook evenly.
After the potatoes, ham, and spinach are cooked, you can assemble the stacks by topping a slice of Canadian bacon with a couple of slices of potato and spinach then place on a baking sheet in a 175-200 degrees F oven to keep them warm while you poach the eggs and make the sauce. Serve immediately.
Short-cut recipe tips
- You can use leftover baked potatoes that have been chilled in the refrigerator overnight. This helps to firm up the cooked flesh so that it’s easy to slice for pan-frying. Just slice the cooked potato into thin slices, peel on or off (your preference), and pan-fry in butter on medium heat until lightly golden, about 10 minutes, flipping halfway through.
- You can also use a packet of Knorr hollandaise mix that only requires that you add milk and butter. It’s actually quite good for a premade mix and takes less time!
- I’ve recently added an egg poaching pan to my kitchen gadget collection and I love it! It makes poaching eggs fool-proof and fast.
Eggs Benedict Potato Stacks with Spinach
Ingredients
- Ingredients for the stacks:
- 2 medium Idaho russet potatoes peeled
- 4 slices Canadian style bacon
- 4 whole eggs
- 5 oz fresh baby spinach
- 5 tbsp Country Crock original spread can also use butter
- 1 tbsp chopped fresh parsley for garnish
- For the hollandaise:
- 4 egg yolks
- 2 tbsp fresh lemon juice
- 1 stick butter melted
- 1 tsp Dijon mustard
- dash cayenne pepper
Instructions
- Preheat oven to 450 degrees F. Wash, peel and slice potatoes into 1/4 “ slices.
- Melt 3 tbsp Country Crock original spread (or butter) and toss with potatoes. Place potato slices on a baking sheet and cook for 20 minutes, turning after 10 minutes.
- While potatoes are cooking, heat a large skillet over medium heat and melt remaining 2 tbsp Country Crock spread (or butter). Add fresh spinach and cook until spinach is wilted. Remove from heat and place into a covered bowl to keep warm.
- Add Canadian bacon to pan and cook about 2 minutes each side,until just starting to turn lightly golden. Set aside and cover to keep warm. You can also assemble the stacks and place in a 175-200 degree oven to keep warm while you make the eggs and sauce.
- To make hollandaise: Add water to a double boiler and bring to a full boil, then reduce to a simmer. Whisk egg yolks and lemon juice briskly in a stainless steel bowl until thickened and doubled in volume. Place yolk mixture in the double boiler and continue to whisk rapidly until mixture thickens. Slowly drizzle in melted butter while continuing to whisk until sauce is doubled in volume. Remove from heat and stir in dijon and cayenne pepper.
- To poach eggs: Fill a pot with a few inches of water and bring to a boil. Reduce heat until water is at a low boil, with only a few bubbles coming to the top. Crack an egg into a small ramekin or dish and gently slide the egg into the pot. Repeat this for remaining 3 eggs. Immediately cover with a lid, turn off the heat and set a timer for 4 minutes. Using a slotted spoon, carefully lift the eggs, one by one, from the water and place onto a plate.
- To assemble stacks: Place a slice of Canadian bacon on a plate, then add 1 slice of potato, then a heaping spoonful of spinach, a third slice of potato and top with a poached egg and 1 tbsp hollandaise sauce.
- Garnish with chopped fresh parsley, if desired.
Notes
- You can use leftover baked potatoes that have been chilled in the refrigerator overnight. This helps to firm up the cooked flesh so that it’s easy to slice for pan-frying. Just slice the cooked potato into thin slices, peel on or off (your preference), and pan-fry in butter on medium heat until lightly golden, about 10 minutes, flipping halfway through.
- You can also use a packet of Knorr hollandaise mix that only requires that you add milk and butter. It’s actually quite good for a premade mix and takes less time!
- I’ve recently added an egg poaching pan to my kitchen gadget collection and I love it! It makes poaching eggs fool-proof and fast.
Nutrition
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Yummo! That looks delicious. I love your knife – never heard of that brand before!