I love going out for breakfast. It’s probably one of my favorite things to do on the weekend. My all time favorite place to go is Dairy Lane Cafe. It’s a teeny, tiny little diner located in the neighbourhood of West Hillhurst in Calgary. It has maybe 8 tables, and is very popular. If you’re not there by 9 am, you’ll have at least an hour wait for a table.
I really admire their mission:
We aim to provide great tasting, high quality food while minimizing our environmental footprint and giving a little back to the community we live in. We use locally produced and organic ingredients whenever possible, recycle everything we can, and proudly support the Highbanks Society—an organization committed to assisting young single parent families.
On top of this, once a year and close to Christmas, they have a special day where all their profit and tips go to the Food Bank. Dairy Lane’s top notch food and their giving-back nature has led me to become a big time supporter.
At Dairy Lane, they’re very conscious of different dietary concerns. They offer gluten-free buns and vegan options. They’ve been wonderful with creating me dairy-free options where they can. My boyfriend swears by their Breakfast Burrito. I typically get the 2 Egg Breakfast with a side of bacon and fruit instead of hash browns. Once in a while I get the Sunnyside Breakfast Sammy, and they’ll make sure the bread isn’t buttered and use Sylvan Star Gouda, since it’s lactose-free. I really appreciate their efforts.
While I’m very happy to eat eggs and bacon, some days it’s nice to have pancakes, french toast, or Eggs Benedict. On the days that I don’t make it out for breakfast, I’m guaranteed in my kitchen making myself a lactose-free feast for breakfast. Typically it’s pancakes, but on occasion, I treat myself to Eggs Benedict. Here is my recipe for Lactose-Free Eggs Benedict. If you’re at home and wanting something special, give it a shot. It’s not as hard as you think. If you’re wanting something special and are looking for somewhere to brunch, give Dairy Lane Cafe a shot. I hear their Eggs Benedict are great – as is their entire menu.
Bee’s Lactose-Free Eggs Benedict
Yield: 4 Eggs Benedict
Prep Time: 15 minutes | Cooking Time: 30 minutes
3 egg yolks
1 tbsp water
1 tbsp lemon juice
3/4 cup lactose-free butter, softened
Salt (to taste)
Ground white pepper (to taste)
Cayenne pepper (to taste)
2 tbsp white vinegar per 4 cups water
2 English Muffins
1 cup warm Hollandaise Sauce
4 warm poached eggs
4 slices of pan-fried ham or bacon
Make the Hollandaise Sauce
1. Whisk the egg yolks, water and lemon juice in a saucepan until the mixture is thicker and lighter.
2. Place the pan over medium-low heat and continue to whisk, reaching everywhere the egg touches the pan. You want to keep the egg moving and not allow it to over-cook.
3. Continue cooking and whisking until the egg mixture thickens. Moderate the heat by removing the pan from the heat occasionally (you want this mixture to be thick and smooth – not lumpy with bits of cooked eggs), and then return to the heat when the pan has cooled slightly.
4. The eggs will thicken and become frothy as they cook. They’re done when the mixture is thick and smooth, and you can see the bottom of the pan through the whisk streaks. Remove the pan from the heat.
5. By the spoonful, add the butter. Whisk until fully incorporated. Continue to add butter spoonful by spoonful, whisking thoroughly after each addition.
6. When the sauce is the consistency you want, season with salt, pepper and cayenne. Add a few more drops of lemon juice if needed.
Make the Poached Eggs
1. Fill a saucepan with water. Add the vinegar and bring to a boil.
2. Crack an egg into a small bowl. Place the bowl as close to the water as you can, and quickly slide the egg into the water. Repeat with the remaining eggs.
3. Turn the heat down so the water is at a slow boil (you don’t want to beat up the eggs). When the egg whites have begun to cook, use a slotted spoon to gently move the eggs to prevent them from sticking to the pan.
4. Allow the eggs to cook about 4 minutes, depending on how soft or firm you’d like the yolks. When they’re done, remove the eggs with the slotted spoon and rinse with fresh warm water to remove the vinegar.
Make the Eggs Benedict
1. Warm ham or cook bacon to preferences. Toast and butter the English Muffins.
2. On a plate, place the toasted English Muffins cut side up on a plate. Place the bacon or ham on top of the muffin, then a poached egg on top of that. Cover with a generous serving of Hollandaise Sauce. Garnish with a sprinkle of cayenne pepper.
Here is Julia Child and Jacques Pepin making Eggs Benedict if you need some help. They use melted butter, I used softened à la Alton Brown.
(Adapted from Julia Child’s Eggs Benedict Recipe by Leite’s Culinaria at http://leitesculinaria.com/507/recipes-julia-child-eggs-benedict.html)