When it comes to going gluten-free, breakfast seems the hardest meal to solve. Traditional American breakfasts are a total starch-o-rama. It takes a little creativity to fill in the gaps. That’s what I’m all about here at Hypothyroid Chef.
Basted eggs over hash is a great gluten-free weekend breakfast. I think of it more as a technique than a hard and fast recipe, because like a fritatta, this is a superb way to use up your perishable inventory. Got a zucchini that’s about to dimple– toss it in! How about roasted potatoes from last night’s dinner? Some parsley that’s on the verge of wilt? The possibilities are endless. Top with eggs, cover, steam, and voilá!
A paleo-friendly option is the spicy, tomato-based, Israeli version, shakshouka. Something about those sunny-side yolks dousing all the vittles below just makes people happy.
The BREAKDOWN:
- Eggs provide the thyroid with three of the primary nutrients it requires: tyrosine, iodine, and selenium.
- Bell peppers and tomatoes are goitrogen-free vegetables and provide fiber to combat constipation.
- Mushrooms provide iodine, vitamin D, and selenium.
- High-quality poultry provides protein, iron and vitamin B-12– which many people with thyroid issues are low in.
Basted Eggs Over Sausage and Pepper Hash
This beautiful skillet makes a great weekend breakfast and is great for company.
- Prep Time: 15m
- Cook Time: 15m
- Total Time: 30m
- Serves: 2
- Category: Breakfast
Ingredients
- 2 tsp. ghee
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 3/4 c sliced button mushrooms
- 2 large links chicken-apple sausage, diced (I like Aidell's)
- 1 medium red bell pepper, diced
- 1/2 c grated cheddar cheese
- 4 eggs
- 1 tbsp. chopped chives or green onion, for garnish
- 1/3 c fresh diced tomato, for garnish
- salt, pepper, and cayenne to taste
Instructions
- First make sure you have a medium-large skillet with a tight fitting lid. Place over medium-high heat and add ghee.
- Once ghee has melted and pan is hot, add the onion, garlic, mushrooms, and sausage. Cook, stirring, until the onions have begun to soften and the mix is really talking to you (SIZZLE SIZZLE SIZZLE!).
- Add the peppers and continue to cook until the mixture is beginning to brown in spots.
- Taste and season the mixture with salt, pepper, and cayenne if desired.
- Reduce heat to medium-low. Use the back of a spoon to make 4 shallow, egg-sized divots in the hash. Sprinkle on the cheese and then crack the eggs into the divots. Cover with tight fitting lid.
- All that steam is what's going to cook your eggs. At this point the pan should still be talking to you, but more quietly (sizzle...sizzle...sizzle...). If it's too loud, reduce your heat. Be patient with this part, so you don't burn the bottom. The eggs can take a while to reach the desired degree of doneness. Mine took about 12 minutes. Go ahead, take a quick peek, but put the lid right back on to keep all that hot steam in. Test the eggs by touching the yolk for firmness. Don't be shy. The sunny-looking eggs might appear "easy", even when they're hard.
- Once the eggs have reached your preferred degree of doneness, remove from heat, and sprinkle with chives and diced tomato. Use a spatula to scoop portions from pan to plate. Enjoy!
NOTES
- If you have an oven-safe skillet, you can also bake the eggs. After cracking the eggs atop the hot hash, place uncovered in a 400 F oven, 7 minutes, or until the eggs are just set.
I would love to hear what you think