Last weekend I was getting ready to make breakfast, and I wanted something really filling, since I had a busy day ahead of me. I didn’t want to have it full of carbs, and I needed protein. So, after looking around in my fridge and cupboards, I came up with this…and it was delicious!
(*recipe is below the photos)
Gluten Free Tomato Benedict
*Note: before you try this recipe, unless you’re a whiz at making poached eggs, I HIGHLY suggest watching this brief video. In it, Martha Stewart will show you exactly how simple it really is, and you’ll be a pro in no time!)
1 Tablespoon extra virgin olive oil
1 large heavy tomato, in 4 slices
¾-1 cup Almond Meal (ground almonds)
½ cup shredded cheese (I used Honey Bee® Goat Cheese because of it’s smooth, sweet, creamy taste)
2 Tablespoons white vinegar
6-8 jalapeño slices (I used Jeff’s Naturals)
Heat oven on BROIL setting.
Heat a large shallow pan of water on the stove on high. (it needs to be a rolling boil).
Lightly grease a large glass baking pan with olive oil; set aside.
Pour almond meal in a small shallow bowl. Press both sides of a tomato slice in almond meal and lay in baking dish. Repeat for remaining slices.
Set pan in broiler for 2-3 minutes until the almond crust turns golden. Remove from heat.
Meanwhile, grate cheese, and crack the eggs, placing each egg into a separate tiny bowl (see photo).
Top 2 tomato slices with jalapeños. Top all 4 slices with cheese.
Put pan back into the broiler until the cheese melts through. Meanwhile, poach the two eggs. (They should take about 1½-2 minutes)
Stack in this order: Tomato with jalapeño, tomato without, egg. Repeat with second set. Enjoy!
PS: in case you’re wondering, this plate of deliciousness kept me full for 8 hours!
So, what do you think? Does this sound like something you’d like? I’d love to hear your comments =0)