I usually don’t like eggs for breakfast. Upon brewing my fresh morning coffee, my palate enjoys something sweet to accompany its creamy and rich flavors. My during-the-week-breakfast staple is usually oatmeal, cooked with almond milk, with raisins and a dollop of almond butter: the perfect companion to my Mind, Body and Soul coffee.
Sundays are different. The aroma of fried eggs and butter flood the stairwells of my apartment building and sneakily seep through the cracks of my door. On Sundays, I can’t help but have a luscious affair with a warm velvety yolk and a piece of golden toast that is cooked and buttered to perfection.
Forgive me oatmeal and allow me this Sunday pleasure. To boot, my Sunday lover is also gluten free.
Gluten Free, Yeast Free Sunday Breakfast
1 slice of Food for Life Yeast Free Gluten Free bread
1 egg
Butter or ghee
Salt and pepper
Gently heat a frying pan, over medium heat, and lightly coat with a layer of butter or ghee. Cook the slice of bread (thawed, not frozen) for about 3 minutes on each side or until perfectly golden brown. Once both sides of the bread are cooked, remove it and set aside. Crack an egg into the frying pan and let cook about 5-6 minutes or until the whites are cooked but the yolk is still soft and liquid like. Carefully place the egg on top of the toast and sprinkle with sea salt and pepper. It is important to not overcook the yolk; this way when you cut it, it will ooze out all over the toast.
