GLUTEN-FREE & DELICIOUS
Fun fact: Best way to peel a banana is by pinching the end (opposite from stem) and peel from there. Monkeys do it and there are less fibrous strings this way! Know a better way? Comment below.
Start with 1 Banana and 1 Egg.
Put into a bowl for mashing.
Mash – with fork or masher.
Cook in oiled pan for a couple minutes each side on medium-low heat.
Enjoy on its own, or with a dallop of Peanut Butter or Nutella.
This is the style I would use to make someone breakfast in bed for a special occasion. And it’s easy!
- Non-stick cooking spray
- 6 slices of white bread, with crusts cut off
- 6 eggs
- Bacon (or Ham)
- Salt and pepper
- Shredded cheddar and Colby cheese for garnish
Béchamel (cheese sauce):
- Milk (I used whole)
- some grated Parmesan cheese
For the Bacon:
Preheat oven to 425° F.
Cut bacon pieces in half and place flat on baking dish. Bake until almost crispy (usually under 10 minutes).
For Béchamel cheese sauce:
In a pan, melt butter and mix with equal parts flour to make a roux. Make it a little thicker than usual. Add milk and stir constantly. Then add some grated Parmesan cheese to taste, not much, we’re not making an Alfredo Sauce. Add salt and pepper.
Turn oven to down to 350°s F.
Cut edges off the bread and flatten with a rolling pin.
Brush melted butter around the edges and corners. Today, I didn’t have a brush so I drizzled the butter on with a spoon.
Spray a muffin pan with non-stick spray. While folding the edges to fit, place the bread slices in. Press the inside down slightly to mold it in.
Place one bacon piece in each mold.
Crack open the eggs over a bowl and get rid of a little of the egg whites. The entire egg would over-flow in the mold. Place egg on top of bacon. Sprinkle with salt and pepper.
Using a spoon, pour on the cheese sauce to each one. Bake for 15 minutes if you want your eggs over-easy and 17 – 18 minutes for more well done.
Sprinkle on shredded cheddar cheese for added color and garnish.