Sunday brunch is a thing my family would do quite frequently after church when all of us kids were home. Now that several of us have moved and went to college, we do not get to do it as often. This particular weekend my aunt is visiting from Minnesota and Tyler is home from university, so my mom wanted to have the family together on Sunday morning. Being gluten free can be a bugger when it comes to brunch; there are so many yummy options like pancakes, waffles, quiche, muffins … none of which I can have. So I decide to make one of my favorite brunch options: Danielle Walker's 'Breakfast Pizza with Gruyere, Baked Eggs & Bacon'. It's a really simple recipe, quite quick and a treat that you wouldn't even know is gluten free!
Breakfast Pizza with Gruyere, Baked Eggs
Original post: Danielle Walker - AgainstAllGrain
- 2 cups blanched almond flour
- ¼ teaspoon salt
- 1 egg
- 2 tablespoons melted butter or coconut oil
- 1 tablespoon cold water
- 1 tablespoon chopped chives
For the Pizza
- ¼ cup Crème fraîche (scd legal), or Greek yogurt
- ¼ cup shredded Gruyère cheese
- 7 bacon slices, cooked until crisp
- 4 eggs
- fresh chives
- salt and pepper
Preheat the oven to 325 degrees.
Mix the dough ingredients in a stand mixer until the a soft dough comes together in a ball. Press the dough into a tart pan, then bake the crust for 10 minutes.
Mix the Crème fraîche and Gruyère in a bowl and add a dash of salt and pepper
Spread the cheese mixture in the bottom of the baked tart shell, then layer the bacon on top.
Increase the oven temperature to 425 degree
Bake the tart for 5-7 minutes to melt the cheese, then remove it and carefully crack the eggs on top.
Return it to the oven and bake it for another 7-10 minutes, until the egg whites are set and the yolks are still soft. If you prefer more well-done yolks, leave the tart in the oven for 2-3 minutes more. The whites will look slightly underdone due to the oils from the cheese, but they will be set.
Garnish with chives and serve immediately.