Bread Shredz ‘n’ Eggs


Experimenting with GF DF breakfast ideas can be fun but challenging. I am here to make it easier for you and your family to enjoy meals that taste just as good as those offered to the public. This recipe is an ode to french toast and pancakes and is delicious! It only requires a few ingredients and is easy to make for those hectic mornings where you want a treat to start your day! Also makes a great small lunch or afternoon snack. You can add bacon, fruit, soy cream or any other sides you wish to adapt it to your tastes.

Serves 1

For my Gluten and Dairy free ‘Bread Shredz ‘n’ Eggs’ you need:

2 Pieces GF bread

1 tbsp Maple Syrup

2 Eggs

1 tbsp Coconut Oil


Break apart 2 pieces of almost stale GF bread.

Pour 1 tbsp maple syrup onto it.

Coat the bread gently and then add an egg.

Coat once more and try to ensure the bread doesn’t turn to mush!

Take a pancake pan (or free form the shape in a frying pan) and put 1 tbsp coconut oil and a pinch of sea salt into it, taking care to completely coat the bottom with oil.

Press bread shredz into the pan and put onto a medium-high heat until toasted on the bottom then flip, depress in the middle slightly and then crack an egg on top. The yolk should sit in the centre.

Sizzle for a few minutes and then put into a hot oven with the door half open or under a grill until the egg is cooked to your liking.

Serve with a drizzle of maple syrup and devour!

See what recipes will be coming next on my Instagram.

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