Egg Recipe Gluten Free
Egg Recipe Gluten Free
Egg Recipe Gluten Free
From quiches to omelets to sunny-side up, eggs can be made in a range of various methods. They prepare promptly, making the ideal dish for when you’re in an enter the early morning, or return for supper as well as do not wish to invest permanently cooking. We share a lot of incredible gluten-free egg dishes that make certain to please you anytime you make them.
Canadian Farmhouse Baked Eggs
Canadian Farmhouse Baked Eggs
Serves: 4
Prep Time: 5 min
Cook Time: 20 min
Ingredients
8 cooked mini potatoes, cut into quarters
4 slices peameal bacon, cooked and cut into julienne strips
2 tsp (10 mL) olive oil
Salt and pepper
1 cup (250 mL) homemade or prepared chili sauce
8 eggs
2 tbsp (30 mL) chopped Italian parsley
Instructions
Preheat oven to 375°F (190°C) and place 4 individual baking dishes (large ramekins or oval shallow dishes) onto a baking tray.
In a bowl, toss the potatoes and peameal bacon with the oil and season lightly with salt and pepper. Divide between the 4 dishes. Spoon ¼ cup (60 mL) of chili sauce over each dish. Break 2 eggs into each dish.
Bake uncovered** for about 20 minutes (depending on the desired doneness). Lift each dish onto a napkin-lined plate and sprinkle with parsley before serving.
Notes
For more of a “sunny side up” effect, cover the dishes for the first 15 minutes of baking.
Zesty Eggplant Frittata
Zesty Eggplant Frittata
Serves: 6
Prep Time: 20 min
Cook Time: 35 min
Ingredients
1 medium eggplant, cubed
2 cups (500 mL) cherry or grape tomatoes (1 pint), halved
1/2 cup (125 mL) pitted olives, halved
1 small onion, coarsely chopped
2 cloves garlic, sliced
3 tbsp (45 mL) olive oil
2 tsp (10 mL) red wine vinegar
1/2 tsp (2.5 mL) dried oregano
1/2 tsp (2.5 mL) hot pepper flakes
1/8 tsp (0.5 mL) pepper
8 eggs
1/3 cup (75 mL) chopped fresh parsley
1/4 cup (60 mL) water
Instructions
Combine eggplant, cherry tomatoes, olives, onion, garlic, oil, vinegar, oregano, hot pepper flakes, and pepper in a large bowl; toss gently to combine. Spoon mixture onto large baking sheet; spread evenly.
Roast in preheated 425˚F (220˚C) oven, stirring halfway through cooking time until vegetables are tender and lightly browned, 25 to 30 minutes. Remove from the oven. Leave oven on.
Whisk eggs, parsley, and water. Lightly spray 10 or 12-inch (25 or 30 cm) non-stick ovenproof skillet with cooking spray. Heat skillet over medium heat. Pour egg mixture into skillet. As eggs set around the edge of skillet, with a spatula, gently lift cooked portions to allow uncooked egg to flow underneath. Cook until the bottom is set and the surface is still somewhat liquid, 6 or 7 minutes.
Remove skillet from heat; spoon eggplant and tomato mixture over top of the frittata. Return to oven and bake until the egg mixture is set, about 10 minutes.
Notes
Hot pepper flakes are also known as chili flakes or crushed red pepper.
If necessary, ovenproof the skillet’s handle by wrapping it in a double thickness of aluminum foil.
Cedar Plank Salmon with Nicoise Relish
Cedar Plank Salmon with Nicoise Relish
Serves: 4
Prep Time: 55 min
Cook Time: 15 min
Ingredients
Salmon
2 tbsp (30 mL) grainy Dijon mustard
3 tbsp (45 mL) brown sugar
1 tbsp (15 mL) olive oil
1 tsp (5 mL) lemon zest
1/2 tsp (2.5 mL) salt
1/4 tsp (1.25 mL) pepper
1 1/2 lb (0.7 kg) center-cut salmon fillet (or four 6-8 oz/170 – 225 g center-cut fillets), skin on, pin bones removed
Untreated cedar grilling plank
Nicoise Relish
3 tbsp (45 mL) extra virgin olive oil
1 tbsp (15 mL) sherry vinegar
1 tsp (5 mL) Dijon mustard
1 tbsp (15 mL) finely minced shallot
Salt and pepper to taste
1 cup (250 mL) cherry tomatoes, quartered
1/2 cup (125 mL) diced cucumber
1/2 cup (125 mL) sliced green beans
2 tbsp (30 mL) pitted and chopped Nicoise olives
1 tbsp (15 mL) chopped chives
1 tbsp (15 mL) chopped parsley
1 large hard-boiled egg, finely chopped
Instructions
Salmon
Soak cedar grilling plank in water for at least 30 minutes or overnight if possible.
Preheat grill for indirect grilling on medium-high. If using the oven, preheat to 425°F (220°C).
In a small bowl, combine grainy mustard, brown sugar, olive oil, lemon zest, salt, and pepper. Spread mixture on the flesh side of salmon and let stand at room temperature 15 minutes. Place salmon fillets on plank.
Grill, covered with the lid, until salmon is just cooked through and edges are browned, 13 to 15 minutes. Let salmon stand on plank 5 minutes before serving. Serve with Niçoise Relish.
Nicoise Relish
In a small bowl, combine olive oil, sherry vinegar, Dijon, shallot, salt, and pepper to taste.
In a medium bowl, add tomatoes, cucumber, green beans, olives, chives, and parsley. Mix to combine; pour dressing over. Gently fold the chopped egg into the mixture and serve.
Smoked Salmon Frittata
Smoked Salmon Frittata
Serves: 2
Prep Time: 5 min
Cook Time: 7 min
Ingredients
4 eggs
1/8 tsp (0.5 mL) pepper
2 tbsp (30 mL) light cream cheese
1/2 cup (125 mL) smoked salmon, broken into bite-sized pieces
1 tbsp (15 mL) chopped fresh dill
Instructions
Whisk eggs and pepper. Whisk in cream cheese. Stir in smoked salmon and dill.
Spray 8-inch (20 cm) non-stick skillet with cooking spray. Heat skillet over medium heat. Pour in the egg mixture. As eggs set around the edge of skillet, with the spatula, gently lift cooked portion to allow uncooked egg to flow underneath. Cook until the bottom is set and the top is almost set. Slide onto a plate. Invert back into the skillet to cook for about a minute.
Cut into wedges and serve.
Poached Egg Wild Mushroom Salad
Poached Egg Wild Mushroom Salad
Serves: 4
Prep Time: 15 min
Cook Time: 15 min
Ingredients
1 lb (0.5 kg) cremini, oyster or shiitake mushrooms (or a combination), sliced
1 large shallot, thinly sliced
2 tsp (10 mL) chopped fresh thyme or oregano (or 3/4 tsp/4 mL dried thyme or oregano)
6 cups (1.5 L) torn escarole, frisée or Romaine lettuce
1/2 sweet yellow pepper, chopped
2 tbsp (30 mL) grated Parmesan cheese
1/4 cup (60 mL) balsamic vinaigrette dressing
4 eggs
Instructions
Spray a large non-stick skillet with cooking spray. Heat skillet over medium-high heat. Add mushrooms, shallot, and thyme; cook, stirring frequently until liquid evaporates and mushrooms are golden about 10 minutes. Spoon into a large bowl; add escarole, pepper, and cheese.
Drizzle balsamic vinaigrette dressing over escarole mixture and toss to coat. Divide among four plates.
Fill the saucepan with about 3 inches (8 cm) of water. Heat until water simmers gently. Break the cold egg into a small dish or saucer. Holding dish just above simmering water, gently slip the egg into the water. Repeat for remaining eggs. Cook in barely simmering water until white is set and the yolk is cooked as desired, 3 to 5 minutes. Remove eggs with a slotted spoon. Drain well on the paper towel, then place it on top of salads.
Notes
For poached eggs with a compact oval shape, use cold fresh eggs.
If desired, 2 tsp (10 mL) vinegar can be added to the poaching water to help the eggs keep a compact shape.
Hearty Tropical Oatmeal Bowl
Hearty Tropical Oatmeal Bowl
Serves: 4
Prep Time: 15 min
Cook Time: 10 min
Ingredients
3 eggs
2 1/2 cups (625 mL) milk
1 cup (250 mL) quick-cooking oats
1/4 cup (60 mL) toasted coconut, divided
4 tsp (20 mL) honey
1 tsp (5 mL) vanilla extract
1/4 tsp (1.25 mL) ground nutmeg
Pinch salt
1/2 cup (125 mL) sliced fresh strawberries
1/2 cup (125 mL) finely chopped pineapple
1/2 small ripe mango, finely chopped
1/4 cup (60 mL) slightly crushed banana chips
Instructions
In a bowl, beat eggs; stir in milk, oats, 2 tbsp (30 mL) coconut, honey, vanilla, nutmeg, and salt until blended. Transfer mixture to saucepan set over medium-low heat; cook, stirring frequently, for 10 to 12 minutes or until oats are tender and creamy.
Divide among 4 bowls. Top evenly with strawberries, pineapple, and mango. Garnish with remaining coconut and banana chips.
Notes
For dairy-free oatmeal, substitute half almond (or soy) milk and half water for milk.
Instead of honey, substitute maple or agave syrup to taste.
Muffin Tin Frittatas with Salsa
Muffin Tin Frittatas with Salsa
Serves: 6
Prep Time: 5 min
Cook Time: 15 min
Ingredients
8 eggs
1/2 cup (125 mL) milk
1/4 tsp (1.25 mL) each salt and pepper
1 cup (250 mL) shredded Monterey Jack cheese
2green onions, thinly sliced
1/2 cup (125 mL) salsa
Instructions
Preheat oven to 375°F (190°C). Grease 12-cup muffin tin; set aside. Whisk together eggs, milk, salt, and pepper. Stir in cheese and green onions; divide evenly among muffin cups.
Bake until eggs are set, approximately 12 to 15 minutes. Run a thin knife around the edge of each cup and remove frittatas. Let cool for 5 minutes or serve at room temperature. To serve, top with salsa.
Notes
Tip: Substitute Cheddar, Swiss, or provolone cheese for Monterey Jack cheese.
Zucchini-Spice Bread
Zucchini-Spice Bread
Total Time
2 Hours 29 Mins
Yield
Serves 16 (serving size: 1 slice)
Ingredients
5.2 ounces white rice flour (about 1 cup)
4.6 ounces brown rice flour (about 1 cup)
1.05 ounces tapioca flour (about 1/4 cup)
1 1/4 teaspoons ground cinnamon
1 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup sugar
2 cups shredded zucchini (1 large)
1/2 cup canola oil
1/2 teaspoon vanilla extract
2 large eggs Cooking spray
Directions
Preheat oven to 350°.
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, cinnamon, and next 6 ingredients (through nutmeg) in a large bowl; stir with a whisk. Make a well in the center of the mixture. Combine sugar and next 4 ingredients (through eggs); stir with a whisk. Add to flour mixture, stirring just until moist.
Pour batter into an 8 x 4-inch loaf pan coated with cooking spray; smooth top with a spatula. Bake at 350° for 1 hour and 5 minutes or until very firm to the touch. Cool 15 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Eggs are utilized in numerous dishes, yet whenever eggs are considered by themselves, they are instantly connected with the morning meal. And also while eggs make a scrumptious morning meal food, they are a lot extra flexible than that. With these Gluten-Free Egg Recipes for at any time, it’s very easy ahead up with yummy and also simple concepts that integrate eggs right into every dish. Simply make sure to maintain this collection of dishes helpful – you’ll wish to whip among these out after a lengthy as well as the tedious day!