Breakfast can be a real difficulty for gluten-intolerant people. This is one of my mainstay breakfasts and classics should never be overlooked. And there’s a great trick for cooking eggs without butter. I use grapeseed because of it’s buttery flavor.
Prep time: 3 minutes
Total time: 5 minutes
Yield: 1 breakfast
- Heat a well-seasoned cast iron or non-stick pan over medium heat. Once hot, drop the olive oil into the center of the pan in one contiguous steam so that it sits like a bubble in the pan.
- Whisk your eggs in a bowl with a fork and pour eggs slowly into the middle of the olive oil, which will stretch out like a little raft surrounding the eggs. Turn heat down and scramble eggs slowly to desired doneness and pair with a few slices of turkey bacon.