We're getting our Cape Cod house ready to sell. In the midst of weeding out and recycling, I stumbled upon this ancient menu- circa age nine. Apparently I was big on toast. Not to mention, canned peaches. And glasses of milk. A dozen yellowed pages stapled together as my very first cookbook. All comfort food (no big surprise).
Since going gluten-free, we don't eat much toast. But once in a blue moon I make a pretty tasty gluten-free Italian-style loaf and freeze the slices for grilled sandwiches and brunch.
After a morning of cleaning and packing we decided to finish up the last few slices from a Gluten-Free Pantry Country French Bread Mix
I baked last week. Slathered with Our Favorite Basil Pesto and topped with an egg fried sunny side up, it was a dish my nine-year-old self would have appreciated. Simple. And fast.
And did I mention, on toast?
4 slices of your favorite gluten-free bread-
new bread recipe here
Extra Virgin Olive Oil, as needed
Prepared Basil Pesto
4 fresh large organic free-range eggs
Sea salt & fresh ground pepper
Shredded Parmesan, as needed
Lightly toast then grill the bread in a large skillet with enough olive oil to coat both sides of the toast. Grill till sizzling and golden.
In the meantime, in a separate skillet, fry the eggs to your liking- over easy or sunny side up. Season with sea salt and fresh ground pepper.
Spread a generous slather of pesto on each grilled toast. Top with an egg and sprinkle with Parmesan.
Serves two.
Since going gluten-free, we don't eat much toast. But once in a blue moon I make a pretty tasty gluten-free Italian-style loaf and freeze the slices for grilled sandwiches and brunch.
After a morning of cleaning and packing we decided to finish up the last few slices from a Gluten-Free Pantry Country French Bread Mix
I baked last week. Slathered with Our Favorite Basil Pesto and topped with an egg fried sunny side up, it was a dish my nine-year-old self would have appreciated. Simple. And fast.And did I mention, on toast?
Egg + Pesto on Grilled Toast Recipe
Grilling gluten-free bread in a little olive oil covers a multitude of sins. No kidding. Add a bit of chopped fresh garlic and basil pesto and you'll have a serious treat. No deprivation in sight.
4 slices of your favorite gluten-free bread-
new bread recipe here
Extra Virgin Olive Oil, as needed
Prepared Basil Pesto
4 fresh large organic free-range eggs
Sea salt & fresh ground pepper
Shredded Parmesan, as needed
Lightly toast then grill the bread in a large skillet with enough olive oil to coat both sides of the toast. Grill till sizzling and golden.
In the meantime, in a separate skillet, fry the eggs to your liking- over easy or sunny side up. Season with sea salt and fresh ground pepper.
Spread a generous slather of pesto on each grilled toast. Top with an egg and sprinkle with Parmesan.
Serves two.
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