Egg in the Basket (SCD & GFCF)

For this month’s Go Ahead Honey, It’s Gluten Free, the theme is breakfast in bed, hosted by Naomi Devlin, the creator of this blog event, of Straight Into Bed Cakefree and Dried. The deadline is next week, Monday, April 26th. If you’re interested in joining, see Naomi’s post here.

For my entry, I thought of my own breakfast preferences. While most of the recipes I have here, so far, are sweet things and baked goods, I don’t always want to eat something sweet in the morning. Carrot muffins are good and substantial, a quick pick-me-up, and good for on the go, but I don’t always want to eat carrot muffins for breakfast. Inspiration struck, though, on Sunday when I had a sunny-side up egg on toast and decided to make egg in the basket.

I discovered this humble breakfast food when I watched V for Vendetta, in the scene in which V makes breakfast for Evey. I’ve since seen it elsewhere, including Roald Dahl’s first cookbook.

The bread is fried (usually buttered), with an egg cracked into the hole made by a cookie cutter or overturned glass. Some people also just use their fingers to make the hole.

For this round, I used the almond butter bread. So that the slice would be the right size and not fall apart once I cut a hole out of the middle, I made a double recipe of the bread (actually combining cashew butter and almond butter), pouring all the batter into one pan, making a regular-sized loaf of bread. It’s also nice if the bread is cut kind of thick, for soaking up the yolk when digging in – if you like having runny yolks, that is. Plus, the nuttiness of the bread nicely compliments the egg.

Once the bread’s made, this is really no-fuss, simple, and quick to make! It’s best eaten while still warm, so serve immediately after making.

This entry is a double-whammy: not only is it my submission for Go Ahead Honey, it’s also just in time for Gluten-Free Wednesdays!

Recipe: Egg in the Basket

Serves as many as there are slices of bread and eggs – and appetites! (General rule of thumb: 1 slice of bread/1 egg per person.)


1 slice of almond butter bread (click for recipe)
Solid, soft coconut oil
1 egg
Salt and/or black pepper, to season


  1. Heat a fry pan over medium heat. Spread the slice of bread on both sides with coconut oil. Cut a hole out of the middle of the slice of bread, using a cookie cutter, overturned glass, knife, or your fingers. (I used a cookie cutter.) The circle of bread can be eaten or fried next to the slice of bread, eaten alongside or set on top of the egg once done to act as a “lid”.
  2. Put the slice of bread in the pan. Add a small dollop of coconut oil in the hole and crack in the egg. The additional coconut oil will help prevent the egg from sticking.
  3. When the egg is fairly set and the bottom of the bread is browned flip over to finish cooking the egg and brown the other side of the bread. Do this carefully and quickly if you want to keep the egg yolk intact and/or runny.
  4. When egg is cooked to desired doneness, flip over again so the egg is sunny-side up and serve on a plate. Season with salt and black pepper. Enjoy!

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Mini Almond Butter Loaves (SCD & GFCF)

Hope everyone had a great April Fool’s! I was going to post this yesterday, but…it’s almost an unsaid rule: if you want something of yours to be taken seriously, don’t do it on April Fool’s Day. Myself, I didn’t play any pranks on anyone; although I was nearly duped a few times before remembering what yesterday was.

I want to say thank you for all the comments from my readers on my Go Ahead Honey, It’s Gluten Free post! I’ve read all of them, and they are all lovely. Thanks to all of you, that post has a (so far) total of 101 hits as of last time I checked this morning. It had over 60 hits on the day after Amy’s roundup, and it was one of my busiest days that I’ve had on this blog. A big, warm thank you to everyone!

I just signed up on Foodbuzz, although I’m having a bit of trouble finding the link for my public profile. Hopefully this works. I’m having Internet connection issues while I type this, so I haven’t been able to verify that link. Let me know in a comment if it does.

Now, for the recipe. This is another SCD friendly, gluten-free, casein-free, recipe and it uses almond butter. Although it’s not obvious by what recipes I’ve posted here so far, I have baked a good deal with nut butters, especially in the early days of my family being SCD (read more about that here). If you’re in the early, initial stages of the SCDiet, nut butters are one of the first foods to gradually introduce in the diet. Nut flours are more advanced. That is just a basic overview, though, and I’d recommend reading Elaine Gottschall’s Breaking the Vicious Cycle for a more detailed explanation – for me to explain it here, it would be too long for this post.

You may use almond butter, or another nut butter – I’ve also used cashew butter for this bread. Smooth and crunchy varieties work well, although in my case I’ve noticed that when I’ve used crunchy nut butter that I don’t need exactly as much. The original recipe, from Grain-Free Gourmet by Jenny Lass and Jodi Bager, uses 1 teaspoon of baking soda but I found that to be too much: while the bread baked, the baking soda could be smelled and there was also a slight bitter aftertaste. I usually use half the amount then (1/2 teaspoon), but with these loaves, I actually forgot to add it! They still rose pretty nicely, all the same.

I’ve changed some of the directions, such as when to beat the egg whites – only because the egg whites start weeping soon after they’ve been beaten. In fact, I just realized now that I’ve always beaten the egg whites (by hand or machine) after mixing the almond butter with the other ingredients! The original instructions state to use an electric mixer, but I’ve always done it by hand except for beating the egg whites, unless I decide to beat them by hand, too.

Adapted from Grain-Free Gourmet by Jenny Lass and Jodi Bager

Makes 5 miniature loaves or 1 (8- x 4-inch*) loaf


3 eggs, separated
Pinch salt
1 cup (or half a 500 gram jar) almond butter, or other nut butter such as cashew
1 whole egg
1/2 tsp. baking soda (optional)


  1. Preheat oven to 325ºF and line loaf pan(s) with parchment paper.
  2. Mix the almond butter and 3 egg yolks. Add the whole egg and baking soda. It will be stiff.
  3. Separately, beat the egg whites with the salt until stiff but not dry. Fold 1/3 of the egg whites into the almond butter batter to soften it.
  4. Gently fold the remaining egg whites in two additions into the batter. It will be thick and stiff, but try not to deflate the egg whites. Pour the batter into the prepared loaf pan. If making mini loaves, fill each half-way full and set the pans in the centre of a baking pan. Bake the loaf for 30 to 40 minutes. Bake the mini loaves for 30 minutes.
  5. Remove from oven when done, and cool. Wrap the bread to prevent it drying out. Slices that are left out go stale. Enjoy!

*According to their measurement. At the present moment, I do not have a loaf pan of that measurement.

Recipes that use almond butter bread:

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