One of the first things I learned to cook for myself back in the day was French Toast. I learned that recipe from my Nanny. And that started a lifelong love of cooking but not of breakfast. That I can thank my mother for – she always loved breakfast. But her usual dish didn’t vary too much from toast, over easy eggs, grits and bacon.
Well as a person with Celiac’s, both the toast and the French Toast have become infinitely harder to manage, not impossible, but harder. One of these days I’ll throw on my Citrus French Toast recipe with a Bailey’s Anglais. And at this point, I can see I’m about to veer way off course. So I’ll just stop my digressing with – I love breakfast!
So this recipe is fun and easy to do. It’s called a Pig Sty because it’s got bacon and it’s messy to make and eat. But it’s so fun and good!
1 very large red onion
7-8 strips of thick bacon
5 cups (1 kg) shredded hash browns
7-8 eggs (better if they are smaller)
Cayenne – to taste
Seasoning Salt – to taste
Pepper Jack Cheese
- Preheat your oven to about 425 F. While that is working spray down a lipped pan with cooking spray.
- Cut the onions so that you have about 7-8 really large rings about 3/4 inch tall. Place a piece of bacon on the inside of the ring creating a circle.
- Mix your hash browns with one egg and seasoning salt so that it just coats the browns. Fill the bacon-onion rings with hash browns and cook for about 25 minutes – the biggest priority is to ensure that the bacon is cooked.
- Making an indention in the centre of the hash browns, crack one egg into each ring and then cook the whole thing for another seven minutes.
- Top with shredded Pepper Jack and Cayenne, cooking until the cheese is melted (two minutes give or take).
- Serve with some gluten free toast with cream cheese and pepper jelly (this recipe will be coming soon as well!)
A long time ago, in a galaxy (or in this case) a country not too far away, I worked in a supermarket deli. That job helped me learn a lot about a number of different foods and the preparation of said foods. At the same time, it helped me flesh out what I liked and what I despise. To this day, I try not to eat ham unless there is no choice.
Bacon, on the other hand, can be eaten for breakfast, lunch, dinner and dessert. But I’m getting sidetracked.
I worked through most of the sections of that deli including the wok station where I first learned how to do fried rice. Obviously this will not be the recipe they used for a few reasons such as it’s GF, it’s spicy and it’s a non-traditional fried rice. And speaking of the other white meat, it has pork as its meat and like my quesadillas, it’s a full meal deal!
FMD Pork Fried Rice
2 cups (480 g) enriched long-grain white rice, cooked
1 bunch diced green onions
1 lb. (480 g) pork
1/2 cup (115 g) GF peanuts
2 cups (500 g) frozen broccoli
1 cup chopped carrots
Red Pepper Flakes
1/2 cup (125 ml) GF Soy Sauce
1/2 cup (125 ml) Apple Juice
1/4 cup (60 ml) Balsamic Vinegar
1 tbsp (15 g) Red Pepper Flakes
1 tsp (5 g) cilantro
1 tsp (5 g) oregano
- Wash your rice in water to get all the excess starch off. Then you can cook it as a plain white rice or cook it with a bit of chicken bouillon.
- Cut up your pork into small bite-size pieces and cook in a wok with garlic, cilantro, oregano and flakes until done. You can make it as spicy as you want – though I would caution against putting too much since you will add cilantro and oregano to make your sauce.
- Add the carrots, green onions and broccoli with a little bit of the sauce. When the vegetables are bright and cooked through, turn the wok down to low.
- Scramble the eggs in olive oil in a small non-stick pan. While the eggs are cooking you can mix the soy sauce, apple juice, balsamic vinegar and spice to create your sauce. Put the eggs and rice into the wok before adding the sauce and returning to heat. Once the rice has taken the soy colour and been warmed up, serve it immediately.
For an alternative, replace the pork and apple sauce with chicken and orange juice.