Start your morning right with this classic, healthy gluten-free breakfast. Cook's naturally fermented, organic gluten-free sourdough bread toasts up beautifully in the pan, creating a crisp, buttery frame for a perfectly runny yolk. Whether you are celiac, gluten-sensitive, or simply love artisanal gut-friendly sourdough, this quick meal takes less than 10 minutes and uses clean, simple ingredients.
Best Cook's Breads for This Recipe:
- Original Gluten-Free Sourdough: The ultimate everyday choice for a traditional, tangy flavor profile that lets the egg shine.
- Rosemary Gluten-Free Sourdough: Adds a savory, aromatic twist that pairs perfectly with warm butter and eggs.
Prep time: 2 minutes
Cook time: 5 minutes
Servings: 1
Ingredients
- 1 slice Cook’s Organic Gluten Free Sourdough
- 1 large egg
- 1 to 2 tbsp unsalted butter (or ghee)
- Salt and freshly cracked black pepper to taste
Instructions
- Prep the Bread: Using a biscuit cutter, the rim of a small glass, or a knife, carefully cut a circle (about 2 inches wide) out of the center of your artisanal gluten-free sourdough slice. Save the cutout!
- Melt the Butter: Heat a skillet over medium-low heat. Add the butter and let it melt completely until it coats the pan evenly.
- Toast the Base: Place the slice of sourdough (and the cutout piece) into the skillet. Let it toast for about 1 to 2 minutes until the bottom begins to turn a crisp, golden brown.
- Add the Egg: Flip the bread over. Immediately crack the egg directly into the hole.
- Cook and Cover: Let the egg cook for about 1 minute. To ensure the egg whites set perfectly while keeping the yolk runny, cover the skillet with a lid for another 1 to 2 minutes.
- Season and Serve: Remove from the heat. Season with a pinch of salt and freshly cracked black pepper. Use the toasted celiac-safe bread cutout for dipping into the yolk.
