afoona
Israeli Fried Eggs with Bread
Pastries

Israeli Fried Eggs with Bread – Gluten-free version

Perfect fried eggs with toast and cream cheese — a quick, tasty Israeli breakfast Gluten-free version: Gluten-free bread.

⏱ 10 min🍽 8 servings 🌍 Israeli👩‍🍳 Afoona🧩 2 parts

👨‍🍳 Method

For the Boiled Egg

  1. 1
    Heat the butter and the olive oil in a pan over medium heat.
    ⚙ Pan-fryingStoveFrying pan
  2. 2
    Gently crack the eggs into the pan.
    Stove
    💡Crack the egg into hot but not smoking fat: in fat that's too hot, the white burns at the edges before it sets near the yolk.
  3. 3
    Season with salt and black pepper and fry 3–4 minutes, until the white is set and the yolk is semi-firm.
    Stove

To assemble

  1. 4
    Toast the gluten-free bread slices in the toaster until it is crisp and golden.
    Pop-up toaster
  2. 5
    Spread the cream cheese on the gluten-free bread slices.
  3. 6
    Serve the eggs with the gluten-free bread and the tomato slices.
120calories
4 gprotein
5 gcarbs
9 gfat
● protein 15%● carbs 17%● fat 68%

Per serving (61 g), of 8 servings

For the Boiled Egg · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (3) · 🍳 One cooking vessel

  • Pop-up toaster · Also works: Oven (Oven broiler; needs flipping) · Frying pan (Dry skillet; needs flipping) · Sandwich press (None)
  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Frying pan · Also works: Wok (None) · 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)

By the steps, as the recipe is built now: another version or addition can change the list.

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