Gluten and Dairy-Free Lobster Eggs Benedict

Gluten and Dairy Free Lobster Eggs Benedict
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Perfect for mother's day brunch! Our take on the classic eggs Benedict includes fresh lobster claws, a soft poached egg and our very own dairy-free Hollandaise sauce!
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  1. 2 Eggs
  2. 1 tbsp vinegar (cider vinegar works too)
  3. 1 Whisked Gluten-Free Hamburger Bun
  4. Lobster Meat (or other seafood like cooked shrimp or crab meat)
  5. Hollandaise Sauce
  6. 3 Egg Yolks
  7. 2 tbsp lemon juice
  8. 3 tbsp melted organic coconut oil
  1. Steamed asparagus or mixed greens
  1. Put a medium size pot of water over medium-high heat (fill 3/4 with water)
  2. Bring to a slow simmer and add the vinegar
  3. Crack one of the eggs in a separate smaller bowl making sure not to break the yolk
  4. Using a ladle start stirring the boiling water so that the water in spinning in a vortex, slowly tip your egg in making sure that the egg white touches the water first, the vortex will pull the rest of the egg in and turn around wrapping the egg white around the yolk.
  5. Let boil for 1-2 minutes for a runny center, 3-4 minutes for a hard center
  6. Remove from the water and place on a paper towel to drain any excess water (this will prevent your bread from getting soggy from the vinegar water)
  7. Repeat this step for however many eggs you have
  8. For the sauce, keep your water at a low simmer and place a small heat proof bowl on top creating a Bain-Marie (or double boiler)
  9. Prepare your bread (split in half and toast if you want it toasted)
  10. Prepare your sauce ingredients (egg yolks, melted coconut oil and lemon juice)
  11. Carefully remove the now warm bowl from the double boiler (watch your hands it will be hot!)
  12. Add all the sauce ingredients and whisk until its emulsified together, it should start to thicken depending on how hot your bowl is, return the bowl back to the double boiler still whisking vigorously until the sauce is thickened but still runny (30-40 seconds). (Don't over heat as it will thicken to a mayonnaise consistency!)
  13. Add a pinch of salt and pepper to taste.
Start assembling your plate
  1. Lettuce or steamed asparagus on the bottom, then one layer of bread, lobster meat, poached egg then pour a generous portion of sauce on each egg, garnish with a some crushed black pepper and Voilà! Eggs Benedict à la Whisked!
  2. Enjoy!
  3. Happy Mothers Day MOM!
To Cook your lobster
  1. Bring a large salted pot of water to boil, add lobster and cook for 8 minutes depending on the size of your lobster (about 8 minutes per pound, the shell should turn a nice deep red). To help release the meat from the shell, plunge the hot lobster in an ice bath.

Gluten-Free Chocolate Chip Pancakes

Gluten-Free Chocolate Chip Pancakes
Dairy-Free, Gluten-Free Chocolate Chip Pancakes for mother's day brunch!
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  1. 1 cup Almond Milk (or regular milk, coconut milk, etc)
  2. 1 tbsp Organic Coconut Oil, melted
  3. 1 egg
  4. 1 cup Whisked Gluten-Free Pancake Mix
  5. 1/4 cup Organic Dark Chocolate Chips (available at Whisked Gluten-Free)
  1. In a small mixing bowl combine milk, oil, egg and pancake mix, whisk until no lumps are left
  2. Pre-heat a lightly greased non-stick pan over medium-high heat.
  3. Add 1/4 cup batter for each pancake
  4. Add chocolate chips in pancake (add as little or as many as you want, we added about 1 tsp per pancake)
  5. Cook until tops are bubbly and slightly dry around the edges (about 1-2 minutes).
  6. Flip and brown the other side without pressing down on the pancake for an additional 1-2 minutes.
  7. Serve with topping of choice!

The BEST Gluten-Free Spinach Dip

The BEST Gluten-Free Spinach Dip
Full flavoured creamy gluten-free spinach dip that can be served hot or cold!
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  1. 4 cups fresh spinach or 4 oz. frozen
  2. 4 oz cream cheese softened
  3. 2 cloves of garlic minced
  4. ¼ cup finely chopped onions
  5. 4 oz. sour cream
  6. 4 oz. cheddar cheese shredded
  7. ½ teaspoon salt
  8. Whisked Gluten-Free Sourdough Boule and Baguette (optional)
  9. Fresh cut vegetables for dipping!
  1. Pre-heat oven to 375 F
  2. Wash fresh spinach.
  3. Add the spinach to a large fry pan.
  4. Cover and cook until spinach is wilted.
  5. Drain and set aside.
  6. In the bowl of a food processor add the cream cheese, garlic, onion and sour cream.
  7. Process until smooth.
  8. Reserve two tablespoons of the cheddar for the top.
  9. Add the remaining cheddar and spinach to food processor and pulse until combined.
  10. Add salt to taste.
  11. Hollow out the gluten-free sourdough bread boule.
  12. Slice the hollowed-out bread into cubes. *
  13. Spoon in the spinach mixture.
  14. Top with two tablespoons of cheddar cheese.
  15. Put everything flat on a baking tray.
  16. Bake for 20 minutes at 375.
  17. Serve with the cubed sourdough bread and fresh veggies.
  18. *Can also slice a sour dough baguette and toast up with the bread cubes
  1. This recipe can be enjoyed hot or cold! What is your preference?