Gluten Free & Dairy Free Eggs Benedict Recipe

June 28, 2015 Updated: June 28, 2015

Who says eating healthy can’t taste fantastic?! This gluten-free and dairy-free twist on the classic brunch favorite is full of healthy fats and protein, and is a delicious way to start the day. Served up alongside nutritious avocado, diced tomatoes, and fresh spinach, the presentation on this healthy dish is sure to impress anyone lucky enough to taste it.


  • 4 tbsp Melt Organic Spread
  • 4 egg yolks
  • 2 tbsp lemon juice
  • 2 eggs
  • ½ cup baby spinach
  • ½ avocado, sliced
  • 1 tomato, diced
  • Splash of organic apple cider vinegar
  • 2 slices gluten-free bread
  • Salt & pepper, to taste


Hollandaise Sauce: On low heat, melt the Melt Organic in a pan. In a separate bowl, whisk together egg yolks, lemon juice, and salt. Slowly whisk into melted Melt. Continue whisking for 30-60 seconds until the sauce thickens. Remove from heat. (If the sauce becomes too thick while preparing the remainder of the meal, whisk in a small amount of purified water.)

Poached Eggs:
 Bring a pot of water with apple cider vinegar to a boil. Crack eggs in one at a time into a mug and pour into boiling water. Cook for 5 minutes to less and drain.

Assembly: Spread Melt on toast. Add spinach followed by a poached egg. Sprinkle some salt and pepper on the egg and follow with Hollandaise sauce. Garnish with tomato, avocado, salt and pepper.

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