A gluten free diet can come with many challenges and feeling deprived especially at breakfast time is one of them. But not at HideAway Haven where we cater for all food allergies and special requests. This is a new recipe that we baked this week for a guest with celiac. She made the comment that this was the first time she had not felt deprived at breakfast since starting her gluten free diet. Here is the recipe.
Baked egg in gluten free bread nests topped with Prosciutto and served with home made chutney, gourmet garden basil (use fresh basil if available) and sprinkled with baby herbs.
2 slices of gluten free bread
1 crushed clove of garlic
salt and pepper
flat leaf parsley
Parmigiano Reggiano Cheese
2 slices of Prosciutto
Pre Heat oven to 250 degrees.
Melt butter and add the crushed garlic. Using a pastry brush brush the inside of a casseole dish with some of the melted butter to prevent eggs from sticking.
Using a cookie cutter, cut a hole in the middle of each slice of bread. Place the bread into the casserole dish. Using the pastry brush, brush each slice of bread with the melted garlic butter, then sprinkle with the parsely and finely grated cheese.
Crack an egg (we always use local free range eggs) into the centre of each slice of bread. Carefully place the tray into the oven and bake until eggs are either runny or hard (your choice) about 15 - 20 mins. Meanwhile quickly crsip the Prosciutto in the fry pan.
Serve with your favourite tomato chutney. We make our own.
Subsitute sour dough bread if you do not need to follow a gluten free diet.