Guys, I'm so excited about this recipe. If you can even call it that. I know I shared a Gluten-free Waffle McGriddle many moons ago, but that is now a thing of the past for me and this version is even better for you than that...
I realized that I've been terming all my recipes anymore gluten-free and dairy-free, but there's so much more they're free of. Think this covers it?
Close enough--I ran out of room.... ;)
This little treat uses my Breadless French Toast Sticks that I shared a while back. Every time I come up with a new recipe, I wonder how I didn't think of it sooner, and this is no exception. The french toast comes out flat and thick like bread, so why not use it like it?? So now I do. Alll the time.
You'll need:
For the "bread":
Two squares of "French Toast Bread"
Maple syrup
For the eggs:
2 eggs (or as many as you want)
salt (I use himalayan)
pepper
some chopped onion
olive oil
For the bacon:
3 or 4 slices of turkey lunchmeat (I use this)
1~ If you don't have the French Toast already made, do that first. It takes a bit. ;)
2~ You can make the eggs however your heart desires. But here's what I like to do: Crack 2 eggs into a bowl and whisk them with salt and pepper to taste, sautee the onions in a pan with olive oil, heat a drizzle of oil in a pan (used in place of butter), pour the eggs into the pan, sprinkle the onions on top, and then fry on either side. The onions are optional, as is sauteeing them first, but I've found that way is the best.
3~ While the eggs are frying, tear or cut the lunchmeat into strips, lay them out on a paper towel-covered plate, cover with a paper towel, and microwave for about 3 minutes. {Credit to Daniel for dreaming this up. Priceless.}
4~ Cut off two squares of the French Toast bread (microwave them if they're not fresh), and drizzle maple syrup on each slice. {Tip: drizzle the syrup on them sooner, before cooking the eggs and such, so the "bread" absorbs the syrup and becomes more McGriddl-y.} Stack the eggs (which you can see I fold over) and the bacon as you wish, and top with the second slice of "bread." Feel free to dip it in more syrup too. ;)
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So simple! And so not bad for you like the "real thing" that I love, love, loved way back when, with a Dr. Pepper. I was so healthy. Why am I surprised my body is so sick?
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This is great for a special meal! Or every freaking breakfast for a week. You won't see me judging...
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{linking up with Delicious Dish Tuesday, Real Food Recipe Roundup here and here, Time to Sparkle, Share It Link Party, Do Tell Tuesday, Let Your Light Shine, Treat Yo' Self Thursday}
I realized that I've been terming all my recipes anymore gluten-free and dairy-free, but there's so much more they're free of. Think this covers it?
Close enough--I ran out of room.... ;)
This little treat uses my Breadless French Toast Sticks that I shared a while back. Every time I come up with a new recipe, I wonder how I didn't think of it sooner, and this is no exception. The french toast comes out flat and thick like bread, so why not use it like it?? So now I do. Alll the time.
You'll need:
For the "bread":
Two squares of "French Toast Bread"
Maple syrup
For the eggs:
2 eggs (or as many as you want)
salt (I use himalayan)
pepper
some chopped onion
olive oil
For the bacon:
3 or 4 slices of turkey lunchmeat (I use this)
1~ If you don't have the French Toast already made, do that first. It takes a bit. ;)
2~ You can make the eggs however your heart desires. But here's what I like to do: Crack 2 eggs into a bowl and whisk them with salt and pepper to taste, sautee the onions in a pan with olive oil, heat a drizzle of oil in a pan (used in place of butter), pour the eggs into the pan, sprinkle the onions on top, and then fry on either side. The onions are optional, as is sauteeing them first, but I've found that way is the best.
3~ While the eggs are frying, tear or cut the lunchmeat into strips, lay them out on a paper towel-covered plate, cover with a paper towel, and microwave for about 3 minutes. {Credit to Daniel for dreaming this up. Priceless.}
4~ Cut off two squares of the French Toast bread (microwave them if they're not fresh), and drizzle maple syrup on each slice. {Tip: drizzle the syrup on them sooner, before cooking the eggs and such, so the "bread" absorbs the syrup and becomes more McGriddl-y.} Stack the eggs (which you can see I fold over) and the bacon as you wish, and top with the second slice of "bread." Feel free to dip it in more syrup too. ;)
So simple! And so not bad for you like the "real thing" that I love, love, loved way back when, with a Dr. Pepper. I was so healthy. Why am I surprised my body is so sick?
Like this? You might like these allergen-free recipes too!
YUM!! SO much healthier than the McD's version too- yay!! I'm with you- having it for every breakfast sounds good to me! :)
ReplyDeleteThanks so much for sharing with us at Delicious Dish Tuesday! We look forward to seeing more yummy recipes from you next week!!! <3