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Recreate your favourite brunch at home with this delicious, gluten-free version of Eggs Benedict
A perfectly made Eggs Benedict is the best kind of comfort food
During my twenties, a disproportionately large number of my Saturday and Sunday mornings were spent curled into a red pleather booth across from my friend Karen at the Tomato Café in the Cambie Village.
We drank Americanos with soy milk and honey, hashed out the gory, glorious details of the night before and waited, heads throbbing a little, for Eggs Benedict with Yogurt Hollandaise.
The dish was rich enough to give our hangovers a good scare but wholesome and light enough that we didn’t have to go home and roll back into bed.
When the Tomato moved to West Broadway and then finally closed, I channeled my wistfulness into re-imagining our favorite dish into one that’s gluten-free, ever so slightly more elegant but down to earth enough to eat while I’m hashing out the gories with a girlfriend, because some things never change.
Ingredients
Polenta Cakes:
Yogurt Hollandaise:
Plus:
Instructions
To assemble:
Serves four with two eggs and two cakes each.