This recipe is a gluten and dairy free version of a eggs benedict. Instead of Hollandaise sauce this version is topped with baked beans and instead of sitting on an english muffin, it sets atop an amazing tortilla.
2 gluten free tortillas
2 grub fed eggs
2 slices of organic valley ham
1/4 cup baked beans
Tortillas –
1 cup Kirkland Signature Blanched Almond Flour
3/4 cup Bob’s Red Mill Tapioca Starch
1 tsp pink salt
2-4 tbsp water
Beans –
1 16 oz can Trader Joes Organic Great Northern Beans
1/4 cup Pomi Tomato Sauce
1/4 cup maple syrup
1 tbsp Onion Powder
1 tsp pink salt
Dash ground pepper
Grub Fed Eggs –
Poach
Tortillas –
Whisk all ingredients together to combine. Add in the water. Just enough to form the mixture into a ball that holds together. Break off ping pong ball size bits of dough and roll into a ball. Press in a tortilla press then set in a hot griddle pan. When the tortilla bubbles, flip and cook just 30 seconds more. Continue until all the dough has been made into tortillas.
Beans –
Mix all the bean ingredients together and adjust elements to taste. Cook to warm.
Poach Eggs –
Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier. TIP: Use a whirlpool method when poaching a single serving (one or two eggs). Add the egg: Carefully drop the egg into the center of the whirlpool. Let it poach: Turn off the heat, cover …
Assemble per the image
