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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Refried Brown Rice with Scrambled Eggs (GFCF)

Checking the poll, feedback has been very positive. One of the suggestions/requests (“other”) is that I have more “full meals”. What a full meal is, I’m not exactly sure – is it a meal that is filling and satisfying, or is it an eight-course dinner? (Haha.) I don’t think I’ll be blogging any eight-course dinners here anytime soon, though meal plans are a possibility for the future.

The poll will close Wednesday, March 31st.

I’ve made this quite a few times already this week, including this morning, although it can also be eaten for lunch or dinner.

Using what I already had in the fridge, the first time, I used a leftover egg white and beat it with a pinch of salt and a little squirt of lemon juice before adding it to the beaten eggs, just because I was feeling fancy. I’ve also used whole eggs.

I did not measure the rice. I only used the amount that felt right to me. For that matter, I’ve provided a photo of the rice in the pan so that you could get a sense of the amount I used. Use either long or short grain, whatever you have on hand, it doesn’t matter.

Sprinkling the onion with a bit of salt helps sweeten it, although this step is optional.

Serves 1 or 2


Oil for cooking
Cold, leftover brown rice
1/2 small onion, chopped finely
2 or 3 eggs or 2 eggs plus 1 egg white
Pinch salt
Squirt of fresh lemon juice (optional)
1/2 small onion, chopped finely
1 or 2 white mushrooms, finely sliced lenghthwise
1/2 ripe avocado, chopped
Cilantro, chopped finely, to garnish
Salt and pepper


  1. First, refry the rice. Heat a fry pan with some oil over medium heat and add the rice and onion. Sprinkle with salt. Sauté, frying until the rice is soft and onion is translucent.
  2. Beat the eggs until pale yellow and frothy. If using egg white, beat separately with salt and lemon juice until frothy or soft peaks form. Mix (if frothy) or fold (if soft peaks) into the beaten eggs.
  3. Keeping the heat on, take the refried rice and onion out of the pan, transferring to a large plate.
  4. Pour some oil into the fry pan and sauté the other half onion and mushroom(s) until browned. Sprinkle with salt.
  5. Pour in the eggs. Cook until edges are firm. Move the eggs around in the pan with a flipper or spatula, folding over and breaking up into bite-sized pieces. It’s okay if some of the egg is still liquid; it will cook.
  6. Once the eggs are cooked, with the heat still on, mix in the refried rice. Turn off heat and add avocado, stirring gently so that it isn’t mushed.
  7. Transfer the rice and scrambled eggs to the plate (same one used for the refried rice). Garnish with cilantro and season with salt and pepper to taste. Enjoy!

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