This is my favourite breakfast that I’ve made so far! It’s just like the big breakfast I used to eat on Sundays with my parents, except it’s wheat free.
- 2 large eggs
- Shredded cheddar cheese
- 1 rice cake
- 1 tbsp natural peanut butter
- 1/2 a tomato
- Dash of sea salt
Shred enough cheddar cheese to cover two poached eggs. Break two eggs into a small pan on low heat. Cover in shredded cheese and let simmer until cooked to your desired firmness. My pan is really terrible, so I add a bit of water to the pan once the eggs start firming up, just so they don’t stick. It should only take about 2-4 minutes. Then spread peanut butter on the rice cake and drizzle honey across it. Chop up half a tomato and add a bit of sea salt. Place everything on a plate and you’re done!
I enjoy my breakfast with a cup of French vanilla coffee with coconut milk.
Oh and a tip for keeping you food warm: I place a wet paper towel onto the plate I’ll be using and put it in the microwave for 10-15 seconds. It heats the plate up nicely which makes your breaky stay warm