One of the biggest challenges for me now that I am gluten-free is breakfast. I can no longer toast some wheat bread and smear it with peanut butter. No pb&j. No bacon & egg sandwiches. No cereals. No french toast. No waffles or pancakes.
It sucks balls!
I've started making the Gluten-Free Pantry Bread, which is by far the best I've tried so far. I can still smear it with peanut butter. It's not quite the same. It doesn't toast up as well as wheat bread. But it will do.
Cereals - well, that's becoming a little easier too. More and more mainstream companies like Kellogg and Post are starting to market GF cereals. I've even tried some of the pre-made waffles.
But I find it hard to make breakfast on workdays since I have to be at work so early. Frequently, I take something with me to make to work and eat there. That limits what I can have for breakfast even further.
So I've had to get creative on my days off - trying new recipes. This past Sunday I made "Egg Houses". It was a recipe I tried from my new Everyday Paleo by Sarah Fragoso that I picked up at Costco. It was soooo simple. And extraordinarily delicious!
It's my new fave! I did tweak it a little bit. Here's my take on it:
makes 1-2 servings
Salt & Pepper
4 slices bacon
1/4 cup chopped fresh chives
Preheat oven to 400F. Grease to muffin cups with spray or butter.
Cut the tops off the tomatoes. Remove the seeds and pulp to leave a cup, or "house". Season inside of cup with salt and pepper. Place tomatoes in the muffin cups. Crack 1 egg into each tomato cup. Season with salt and pepper. Bake the egg houses for 20-25 mins (to desired done-ness).
Meanwhile, cut bacon into small pieces. I find this works easiest with kitchen shears. Pan fry bacon until crisp. Drain on a paper towel.
To serve, place "egg/tomato houses" on a plate or plates. Sprinkle bacon and chopped, fresh chives on the egg houses. Voila!