When I told Joe that we were having egg strada for dinner he looked at me sideways, not quite sure what I was talking about. Without good bread around, I didn’t bother putting together anything like this because, well, what’s the point?
Since I’ve been baking up a gluten-free bread storm, I decided that it’s high time to start making some of those dishes that before now I just couldn’t. And, there’s so much bread at our house I had to do something with it.
If you’ve been baking bread, too, I suggest you whip up this dish. It took me about 20 minutes to put the entire thing together. It rests in the refrigerator for at least 4 hours or overnight, so it’s a perfect make ahead dish.
The first thing Joe said when I pulled it out of the oven was, “Honey, this dish is gorgeous.”
The taste? Perfect. Sneaking some mushrooms and spinach into the dish add nutrition, color, and texture. I love fresh ground nutmeg, and in this dish it adds just enough flavor to tie the entire dish together.
Make this gluten-free egg strada for breakfast, brunch, or dinner. You’ll have happy diners whenever you decide to serve it.
This is also my submission to Go Ahead Honey, It’s Gluten-Free, which is hosted this month by Maggie from She Let Them Eat Cake. Stop by and check out Maggie’s post t0 find out how you can participate.
Other Gluten-Free Anytime Dishes:
- Pasture Raised Egg Omelet with Spinach & Sweet Potato Hash Browns from Gluten-Free, Dairy-Free, Sugar-Free
- Asparagus & Prosciutto Quiche from Celiacs in the House
- Eggs Benedict Strada from Simply…Gluten-Free
- Eggs Poached in Curried Tomatoes with Quinoa from SS&GF