Tuesday, February 17, 2009
Gluten Free Breakast Sandwich
4 slices of Gluten free, soy free, dairy free bread (I chose Quinoa Raisin bread, as I like a little sweet at breakfast) toasted
2 hard boiled eggs (to boil eggs: place 2 eggs in a pot, cover over with water, bring to full boil, reduce heat to med/low and boil lightly for 10 more minutes. remove pot from heat and run eggs in pot under cold water until cooled , I usually just replace the hot water with cold and then add some ice cubes to the pot and let it sit for 5 minutes)
1/2 cup broccoli sprouts
1 Tbsp. grated carrot
1/2 Tbsp grated celery
1 Tbsp minced red bell pepper
1 Tbsp cilantro lightly chopped
1 tsp fresh squeezed lemon juice
2 tsp. extra virgin organic olive oil
1 tsp. red pepper flakes
1/2 tsp. dijon mustard
salt and pepper
1. peel the eggs and separate the egg yolks from the whites.
2. mash the egg yolks in a bowl and combine with the olive oil, dijon mustard, red pepper flakes, lemon juice, cilantro and a dash of salt and pepper
3. dice the egg whites and combine with the remaining ingredients (except the sprouts) to the yolk mixture. stir and combine (you can mash slightly but don't make it all mushy). salt and pepper to taste.
4. spoon egg mixture onto warm toasted bread and top with fresh broccoli sprouts
you can replace the broccoli sprouts with sliced avocado if your in the mood. Serve with fresh tomato slices for a nice lunch.