Tabitha’s gluten free birds in a basket breakfast, a favorite recipe I learned from my boyfriend. I thought I totally messed up this recipe at first, but ended up making it absolutely awesome! Try it the original way (sunny side up egg) or scrambled, the way I made it. Ingredients: • 2 whole large eggs • 2 slices Udi’s gluten free white bread (or your favorite gluten free bread) • 1/3 tsp grass fed butter Directions:
- Pick your favorite gluten free bread, I used Udi’s gluten free white bread. Use a cookie cutter or a 2" to 3" cap (mine was the cap of my cooking spray) to make a circular hole in the bread.
- You can either scramble or leave eggs sunny side up. For this recipe I scrambled my 2 whole eggs with a little grass-fed butter.
- Heat pan to medium heat, and spray pan with nonstick cooking spray. Place bread on pan, pour in egg. This is where my mistake happened, leaving the egg whole, it will stay nicely in the hole you created in the bread. Scrambled eggs will slide beneath the hole in the bread, at first I believed this was a mistake, then once it started cooking I realized one side of the bread was all scrambled egg. Almost like french toast, but better.
- As one side of the bread was finished cooking after 3-4 minutes, I cut the excess egg away from the bread and flipped it to cook. I ended up eating the extra egg on the side. The other side of the bread should take 1-2 minutes to fully cook.