Gluten Free brunch that’s as good as a restaurant, and fills ya up, too.
Every Saturday we have a long day because of the teenager and her never-ending youth orchestra practice. So we like to start out with a good hearty breakfast. While we were out one day, I was accidentally delivered over easy eggs with my order. They looked really good so I tucked in anyway and they were unexpectedly awesome. I asked around about that last minute flip and got varied answers (grab the egg whites by the crusty part with your finger tips and quickly flip, jerk the pan forward and back until they somehow magically work their way onto their yolk-belly…). Yeah, none of that really worked for me, and I don’t like crusty-bottomed eggs much either. The trick seems to be using a bit of butter, practicing, and exerting some serious confidence with the spatula. Also, pick up the pan and meet the eggs as they come down like a gentle, if insane, hand clap using a spatula and pan.
So here we go. Get yourself:
- A Non-stick small skillet and non-stick spatula
- Little Northern Bakehouse bread if you’re gluten free, or favorite bread
- Three, yes, three organic, cage free, totally expensive brown eggs
- Shredded, reduced fat Mexican cheese (cheap is fine, you only need a little and it’s still tasty)
- about a half teaspoon to teaspoon of organic butter
- Herbes de Provence, perhaps organic
Yeah. About this much butter. Just enough to cover the bottom and a bit of the sides and to add flavor.
Heat the pan lightly crack the eggs, opening the first two with the yolk and ending with just one white only. Have a place to put them prepared, and then WASH YOUR HANDS. Start the toast, turn the heat on the eggs to low medium, and once whites show, turn it to low. Toast and eggs both take about three minutes.
When there’s bubbling afoot, move the edges away with the spatula and let the egg white drip over the edge and underneath so you aren’t waiting for the whole business on top to cook while the bottoms get crusty. Unless you like crusty, chewy-bottomed eggs. And trust me, you don’t.
See how the eggs look like a confused emoticon, but the bottom right there is getting filled up with the extra egg white? This will give you the confidence, strength, and extra protein for the perfect flip.
Once the dripping egg whites have settled underneath and all that remains is the firmer stuff around the yolk, sprinkle those Herbes de Provence. Flavor!
See how those whites have firmed up but they’re not quite there? Turn off the heat (and leave it off), because it’s flipping time.
Well, this was difficult to capture. Try to get the spatula under the yolks for the flip. As you can see, it’ looks momentarily hideous, and as if disaster is only a moment away. But no, onward I press, wrinkling the now hardy egg whites with confidence! As you pick up the eggs and flip them, bring the pan upward to meet the yolks so the flip takes less distance to fall. This will preserve those egg yolks.
Just about thirty seconds face down ought to do it for over easy, and about a minute for over medium to well. See how the bottom isn’t over done? Muah, I love that. During this thirty seconds, run over and grab that toast, place two pieces beside each other on a plate. Place the spatula over the eggs as you gently flip the pan back over, over the plate, and if you’re really good, with each yolk spaced so that the spatula will lay the whole thing down with a yolk over each piece of toast. And I am that good now, but I also used to take the spatula and divide the eggs either in the pan or on the plate. Ya know, do you’re thing….then sprinkle cheese. We used to put the cheese underneath, but the heat of the eggs made too much like plastic for me…reduced fat cheese (which melts less easily) over the top keeps this from happening while still adding flavor.
Over easy for me, baby.
Enough energy for yoga and kid schlepping to carry us til tea time!