I love hard boiled eggs. I love them plain, with just a sprinkle of salt and pepper. I love them topped with a variety of toppings – mayonnaise, mustard, sour cream, salsa, or hot sauce. Obviously, I love them deviled (who doesn’t?).
I make a dozen hard boiled eggs at least once a week, so we can always have one or two if we’re hungry between meals.
My latest egg discovery: hard boiled eggs halved and fried in butter until golden-brown. They come out so delightful: warm and buttery, soft yet crispy. Fried hard boiled eggs make a perfect snack, a great breakfast, and they are also very good for lunch or dinner, as a salad topping. Click for the recipe
Bacon and eggs breakfast cups are fun to make and even more fun to eat. They are pretty and festive, but since making them is relatively involved, they are suitable for a weekend breakfast or brunch. I find that the best way to make them is in 4-oz ramekins, same size as muffin cups but ceramic and so there’s far less risk of them sticking to the pan. Click for the recipe
Fluffy, vanilla-and-lemon-scented and not too sweet, this gluten free blueberry cake makes a wonderful summer dessert, and is wholesome enough to serve as an occasional breakfast. Click for the recipe
These gluten free Dutch babies are delicious. No need to sweeten the batter – simply serve with warm maple syrup or honey – a tablespoon per person is plenty. Whether to add berries is up to you – since the batter is not as absorbent as wheat flour batter, I find that the juices released by the blueberries make the pancakes slightly soggy. My own preference is to serve the berries as a side, but my kids love them baked into the pancakes. Click for the recipe
Creamed spinach baked eggs make a delicious, filling weekend breakfast or a tasty vegetarian lunch or dinner. Click for the recipe
I’ve made these coconut flour popovers several times over the past year, and the verdict is this: they make a fun, tasty canvas for butter and honey (or jam if you’re so inclined), but they are quite different from wheat flour popovers, so expectations should be adjusted.
Like many coconut flour based pastries, these coconut flour popovers are slightly eggy; they rise in the oven as they bake, but not as much as classic popovers. My first version deflated badly when I took it out of the oven, so I increased the coconut flour amount and subsequent versions did not deflate too much.
Most importantly in terms of expectations, they don’t have the crisp outside and soft, hollow inside typical to classic popovers. Rather, they are soft all over. I do like them a lot, and my kids have requested them several times since I first made them, so if you’d like to give it a try, here is my recipe for coconut flour popovers. Click for the recipe
When you give up wheat flour, some things are difficult to recreate, but thankfully, pancakes are not one of them. These gluten free pancakes are delicious! They are made with almond flour, and they are just as good as wheat flour pancakes. Plus, making them is super easy: simply mix everything in one bowl, ladle onto the pan and cook until golden. Unlike wheat flour, almond flour is naturally tasty and subtly sweet, so there’s no need to sweeten the batter if you plan on serving these gluten-free pancakes with maple syrup or honey. Click for the recipe