For those of you not gluten free, these recipes might just be something new to try and who knows, you might like them better.
You will need poached eggs, tomato or canadian bacon, spinach leaves, 4 zucchini cakes and Bearnaise sauce and parsley or chives for a garnish.
For the cake:
3 C coarsely grated zucchini½ tsp salt
1 C fresh breadcrumbs
(If GF, add 1/2 C c4 crumbs or gf panko, in a pinch Van's gf bread is great-1C-)
1 egg, beaten
2 green onions, thinly sliced
¼ C diced red bell pepper
1½ tsp Old Bay seasoning
1 tsp Dijon mustard
1 tsp mayonnaise
Grate your zucchini, sprinkle with salt and let sit to drain liquid. Squeeze as much liquid out as you can. Place all ingredients into a food processor or a large bowl and mash together, being careful not to overwork the cakes to much. Divide into cakes and fry in pan with oil until golden.
Bearnaise Sauce:1/4 C butter
1 tsp minced shallot or grated white onion
1 tbsp white wine vinegar
2 eggs yolks, beaten
2 tbsp heavy cream
1 1/2 tsp lemon juice
1 tsp dried tarragon
1 tsp chopped fresh parsley or 1/2 tsp dried
1/4 tsp salt
1 pinch dry mustard
1 pinch cayenne or granulated red pepper
Place butter in a medium pyrex measuring bowl, melt in the microwave about 30 seconds on high. Whisk in the onion, white wine vinegar, egg yolks, heavy cream and lemon juice. Season with tarragon, parsley, salt, mustard powder and cayenne and whisk.
Return to the microwave and cook for 1 1/2 minutes or until thickened, stirring until smooth. Trust me it will get fluffy and smooth. Keep warm.
Poach your eggs gently in simmering water and assemble your Benedict with zucchini cake on the bottom, your sliced tomato or bacon, poached egg, avocado, and then bearnaise sauce.
There are so many alternatives to the original eggs benedict. You can crisp up a hashbrown and place your eggs and meat on top. You can use a fried green tomato, thick sliced tomatoes or even a cauliflower crisp. The possibilities are endless. Enjoy!
Paleo Breakfast2 Small Sweet Potatoes
3 Tbsp Extra Virgin Olive Oil or Coconut Oil
2 Sausages (I used JD sage sausage, but you can use anything)
1/2 Yellow Onion
4 Eggs
1/2 C Coconut Milk
1/4 tsp Sage
Sea Salt and Pepper (to taste)
Grease a glass 8×8 inch baking dish. Preheat the oven to 350 degrees.
Grate the sweet potatoes (making hash browns) and then place them in the bottom of the greased dish.
Heat 2 Tbsp oil over medium-high heat. Chop the onion and sausage and add to the oil. Season with salt and pepper and cook until sausage is no longer pink and onions are soft.
Layer the sausage and onion on top of the sweet potatoes.
Put the eggs, sage, milk, 1/2 tsp of sea salt and 1/2 tsp of pepper into a blender (or cuisinart) and mix thoroughly. Pour this egg mixture on top of the sausage and onions.
Bake uncovered for 45 minutes or until a toothpick comes out clean.
This recipe has been ripped off and traded around so much I'm not sure where it came from originally, but I'm pretty sure it was crossfit that came up with it and originally published it. It's a keeper though.
Sour Cream Coffee Cake
1 1/2 C gluten free flour blend1 C sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 C sour cream
2 eggs
Streusel topping:
1/4 C gluten free flour blend
1/4 C butter
1/2 C sugar
1 tsp cinnamon
1-2 tbsp slivered almonds
Preheat oven to 350°F. Grease a 9×9-inch pan.
For Streusel: blend flour, butter, sugar and cinnamon until they crumble.
In a large bowl, combine and beat sour cream and eggs until smooth.
In a separate bowl, mix together flour, sugar, baking powder, baking soda, salt. Stir the dry ingredients into the egg mixture until smooth.
Pour the batter into the prepared pan. Sprinkle with streusel.
Bake for about 30-35 minutes in the preheated oven or until a toothpick inserted in the center comes out clean.
You can also add a drizzle topping:
1 cup confectioners' sugar, 3 tablespoons maple syrup and 1 tablespoon water and mix together.
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