This morning felt like we needed something that would go well with the fresh Pico de Gallo Matt made last night. Starting with some potatoes, onions and garlic with a few spices for a nice base. The next level is a scrambled egg with onion and Sriracha. Add a little roasted red pepper and garlic aioli and top it off with some fresh Pico de Gallo.
Sautéed in olive oil and garlic then topped with toasted almonds with some crumbled Manchego cheese.
Well these are not vegan, or gluten free or basically anything else considered healthy these days. But I remember chomping on these tender cookies at my grandmother’s house when I was young and they were one of my favorites. Maybe once in awhile a little flour, sugar, lard and sherry wine aren’t such a bad thing.
Sunday Breakfast! Poached eggs on gluten free toast with avocado then topped with fresh pesto. Add some fresh brewed ginger tea and it’s a great way to start off a beautiful 70 degree Sunday morning in LA!
1 Cup - Gluten Free Flour (Bob's Red Mill) 1/2 Cup - Almond Meal (Trader Joe's) 1/4 Cup - Flax Seed Meal (Bob's Red Mill) 3 tsp - Baking Powder 1 tsp - Sea Salt 2 Tbsp - Organic Sugar, Honey or your sweetner of choice 1 1/2 Cup - Almond Milk (Increase or decrease depending on the desired consistency) 2 Eggs 3 Tbsp - Coconut Oil (Melted Butter is also a good choice) Mix dry ingredients and make a well in the center. Add milk, eggs and coconut oil. Mix until smooth. Enjoy with fresh fruit and Real Maple Syrup Thanks for looking Mike
Photo Credit: http://www.kyleespeletaphotography.com/