Skip to main content



Gluten+Grain+Dairy+Sugar Free 

Sometimes you just need to put your breakfast’s egg on something. I don’t miss bread that much anymore, but I seem to have a bit of a mental block when it comes to eating a fried egg without something underneath. Often, I use a big mushroom. Sometimes, a bed of spinach. I've even used left-over ratatoullie shaped into a little nest for my soft-poached breakfast egg (which is yummy, by the way). The point is, I just can’t eat a fried egg without SOMETHING underneath.

Wouldn’t a quickie English-style muffin work nicely? [Think Eggs Benedict on a Sunday Morning - the Cheats Version] Sound good? As long as its Grain and Gluten free, of course? I thought so, too. So here’s one… and it’s a quick one. You can bake two of these in the time it takes you to poach/ boil/ fry/ scramble your eggs.

Here it is…

(Makes 2 English Muffins)

¼ Cup Almond Meal
2 Tbsp Butter / Coconut Oil
Pinch of Sweetener of choice (I used 1/8th tsp Stevia powder)
Good pinch of Himalayan Salt (or less if going for a sweeter version)
1 Egg
1 tsp Parmesan Cheese (optional - excellent for savoury version)


Mix everything together in a bowl with a fork.

Photograph of two different sized ramekins for comparison. Large, on the left, is recommended.
 Pour sloppy batter into 2 x large ramekins. Regular ramekins will result in smaller muffins.

2 Large Ramekins, compared to regular sized ramekin.
Microwave on full power for one minute. Check if cooked. Continue to cook in 10 second increments, if necessary. (I removed the one muffin, on the right, and continued to cook the other for another 10 seconds.)

They will come out so lovely and soft and almost cakey. You could use as is (or make French toast), but we want a more crispy texture, so remove from ramekin and pan fry in a lightly oiled, hot frying pan, on both sides, for about a minute each, so it resembles the conventional English Muffin. 

[I wouldn’t recommend using a toaster.] [I would recommend frying some bacon first and using that juicy pan to then fry your English Muffins! Hmm?]

Now you are ready to pop an egg on top, or serve with butter and grated cheese, or some melting brie and prosciutto, or sweet with sugar free jam, or… (this list is endless, I’ll stop now, you get the idea?)

Here’s my all-pretty-and-dressed-up “BLT+ C” (Bacon, lettuce, tomato + cheese) I made this afternoon:

Toasted English Muffin + Homemade Mayo + Baby Spinach + Tomato slices + Bacon + Strong White Cheddar = S.U.B.L.I.M.E!!!


Popular posts from this blog

My Happy Tummy Camel Milk Smoothie

The eternal search for ultimate health, vibrant energy and self-healing has recently led me to the most interesting article I've read in a while. It’s an article about the amazing health benefits of CAMEL MILK! Yes… camel milk. Ta-daaaaaaa! I first read about it here on Wellness Mamma's blog, and then found a more scientific article with studies and all the science behind it here… but the summarised version goes like this… Proven studies show that the benefits of regularly drinking camel milk have been seen to treat, if not cure, a number of ailments and diseases, namely: Autism (What? Really?)Auto-immune diseases (like rheumatoid arthritis)Hepatitis-CDiabetesEven in the treatment of several cancers (whoa) and AIDS.
And boasting beneficial Immune boosting properties, just to name a few… This was a particularly interesting and relevant excerpt I found at “Not only is camel milk well-received by people who have milk allergies or an intole…

Itty Bitty Chocolate Mini Cakes - in a cup - in 60 seconds!

Here's my little itty-bitty chocolate cake, baked in a cup, and in 60 seconds!

Nut-free. Gluten-free. Grain-free. Sugar-free. Low-carb. Dairy free options.
Afternoon tea-and-cake just got REAL, people. Real quick. Real easy. And Real healthy too. You cant even call this a cheat meal (although it tastes like a sneaky, naughty cheat) because it’s all within the rules of eating low carb, gluten free, sugar free and therefore healthy, right?)

This makes four ½ cup ramekins. It’s coconut flour based (although not 'coconutty' in flavour at all) and quite filling. I’ve been known to make a bigger one for me (all in the name of science, of course) and, well, let’s just say my eyes were bigger than my tummy. For an afternoon snack, with an espresso or cup of tea, a small ramekin is perfect (and then you have one left for tomorrow, and the next day too).
Now, because I made these on a random Monday afternoon after picking up my brood from gymnastics, I didn’t have the time, nor inclinat…

Best Pouring Custard... like, ever! (Sugar free, Dairy free)

If you are like me, and your gut gets into a knot at the very site of cream or too much milk, then this recipe is for you, baby!

Or, if you can handle dairy (which is annoying), but you have a cold or a chesty cough and you don't want to exacerbate your symptoms, then this warm, soft and velvety custard is just the thing to make you feel so much better. 

When warm, it is the consistency of pouring cream, perfect for drizzling over Christmas pudding or over my low carb and nut free Quickest Chocolate Mini Cakes.

Here you can see it thickened beautifully in the fridge by the next day.
If you can tolerate butter, I have added it in at the end, but this is not necessary. It does, I find, help to mellow out the coconut cream. Now I actually lurve all things coconut, in all its beautiful variations, but in custard I'm looking for a softer, more VANILLA flavour... and, by Jove, I think I've done it!
This will now be my go-to recipe for all things custard related, and can be pimped and…