Sometimes eating healthy to support conception can be challenging, and not so tasty. So today I share an easy, and quite yummy, summertime recipe from Hope for Healing, a gluten-free cooking blog.
Thursday, August 18, 2011
E.L.T. Sandwich Recipe (for one, can be doubled and tripled)
2 pieces of your favorite gluten-free bread- I used Sami’s Millet and Flax Bread, not
certified gluten-free, but my absolute favorite GF ingredient bread that I can
buy from my local health store.
Put the broiler on 500 degrees in your oven, and place the
pieces of bread on parchment paper on a baking sheet. Brush the bread with
olive oil, and sprinkle some garlic powder over the oil. Then, put in the
oven/broiler for 1-2 minutes until it is crispy and toasted. Keep a close eye on
these, they can quickly burn if you don’t watch it. Turn and just toast the
other side of the bread if you prefer extra toasty-ness. Then, cover your toast
pieces with some fresh, real mayonnaise.
In a cast iron skillet, fry 2 free-range organic eggs in a
little olive oil or ghee. Fry for 1-2 minutes on one side…till the whites are
cooked and bubbling. Sprinkle with a little sea salt and black pepper and then
turn the egg over to fry on it’s front side. Cook for another 1-2 minutes. If
you like your eggs runny, then do not cook the yoke, if you want to have a less
messy sandwich and cooked yoke, then break the yoke bag and cook thoroughly.
Personally, I like my yokes a bit runny, so I pull the eggs from the skillet
right after the whites are cooked.
Then, thinly slice your juicy tomato
And wash and dry your fresh favorite lettuce leaves
And, then you assemble:
-Toasted garlic bread with real mayo spread on 1 or both
-2-3 pieces of fresh lettuce
-a large serving of fresh tomato slices
-and 2 fried eggs
Additional ingredients for those that like meat and dairy:
*fried organic turkey or pork bacon
*organic cheddar goat cheese