Very quick and easy gluten free eggs bennedict for breakfast

This morning I made a lovely Eggs Benedict for the whole family. Oh yes, very classy indeed for  Australia Day :-).

For something different rather than gluten free toast I created four very nice potato hash browns.

Hash Brown / Potato Rosti:

• Simply grate one small potato per person squeeze out the water in your hand and fry in a plan. It's that quick and simple.  
• (I cheated. I have a mini food processor permanently on the bench. So the grating took me 30 seconds). 
• Let the patties sit for a while per side so they really crust up (so they don't fall apart).  
• There is absolutely nothing to add.  Simply grate, squeeze out the water, form a pattie and fry.
• Fry on a low heat.  Giving them around 6 minutes per side.
• (You want everything to cook slowly as you have other things to cook and prepare).

Poaching Multiple Eggs At Once:

• Crack four eggs into a bowl (being careful to keep them whole).
• In a deep fry pan I added 1 inch of water and brought to the simmer. I added a splash of vinegar before adding my eggs.  
• I let them simmer away for around six minutes to poach beautifully (the heat was that low).
  

Hash browns cooking, eggs are on.... time to do a lightning fast hollandaise sauce.
 
Hollandaise Sauce:
It's certainly not the traditional method. But it's how my grandma (of all people) showed me how to make it really quickly. It takes two minutes using the microwave. Yep that's right the microwave.

• Add 60 grams of butter to a cup and melt it in the microwave in 30 seconds
• Add another 40 mls of olive oil and use a fork to whisk into the butter
• Put the cup of melted butter and oil to one side
• Add 2 x egg yolks to a microwave bowl
• Add one dessert spoon of squeeze lemon
• Add two dessert spoons of tap water.
• Whisk together and pop in the microwave for 15 seconds. Remove it and whisk it again.
• Repeat this three more times  (a total of four times)
• It will now be really thick almost solid. (Almost to the point of being scrambled egg)
• Slowly stir through the melted butter and oil (not all at once) and whisk with a fork for around 2 minutes.
• It should thin down into a lovely silky hollandaise sauce as you whisk.
• Dip your finger in and have sneak a taste.  It should be pretty sour.
• Add some cracked pepper and salt to taste

(Of course I should have had ham or bacon as well to call it a traditional Eggs Benedict, but that just wasn't available in the fridge this morning.  If you have it, of course add a slice of ham on there as well with the egg on top).

By now you're hash browns and eggs will also be ready.
Serve hot.  Pour just a little Hollandaise over the eggs.

You see! - I'm all class!. 

Happy Australia Day.
Lee :-)