I’m not an ‘eggy’ person unless it is a frittata, but my husband drools at the thought of them – he loves them so much and often has them for breakfast after his bircher. If he makes his own breakfast, then it is either boiled eggs with gluten-free ‘soldiers’ or poached egg on toast.
I like to try something a little more interesting if I make his breakfast or brunch.
If I am feeling creative, I will often make a dish such as Iranian Lentils, Peppers and Egg, or the one I created using up the left-over Sprout Salad. He loves both of these and they are a very satisfying brunch or breakfast dish.
Another of his favourites is scrambled egg on a mixture of onion, chilli and wilted spinach – just think of all the goodness in that. So simple to sweat down a sliced onion and red chilli then wilt the spinach, topping with your egg and plenty of black pepper.
Sweet Potato Hash and Fried Eggs are high on his list, and he loves it when I use up left-over peppers, tomatoes, spinach and even leeks from the fridge.
I recently spotted a different way to cook bacon and eggs for him. Very lightly fry a rasher of streaky bacon (or two) until half-cooked. Line a muffin tin with it and place a circle of gluten-free bread at the bottom. Break an egg into each circle of bacon and bake in the oven for about 15 minutes, or until the eggs are cooked to your liking.
The egg on the left of the picture was a double-yolk which I managed to break when lifting out but it still tasted good – or so he said.
So many exciting ways to cook eggs which are a useful source of protein and essential vitamins. The ultimate ‘convenience’ food as some would say.
NB: All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.