scrambled eggs and bacon

Amys Gluten Free Pantry

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

1 tsp. grapeseed or olive oil
1 whole egg
2 egg whites
fresh snipped cilantro or Italian parsley,
2 pieces turkey bacon (Applegate Farms Organic Turkey Bacon is free of nightshades)

  1. 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.
  2. 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.

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