On a weekend morning, I love to get a little more involved with my breakfast. My creative streak comes out with crepes, waffles, omelets, or sometimes even breakfast sandwiches. Weekend breakfast sandwiches remind me of childhood trips with our neighbors in their big green truck to McDonald’s for a greasy egg mcmuffin. I haven’t had one of those in probably decades, but the thoughtof egg, meat, and cheese all tidily stacked on a bun or biscuit makes my mouth water. So, I thought I’d make a few gluten free breakfast sandwiches last weekend for Meyer and myself to enjoy while sitting on the screened in porch with a rich cup of coffee.
To bring the sandwich a bit up to date, I used an organic egg, homemade sorghum english muffin, cheddar cheese, Canadian bacon, and a bit of truffle salt. I’ve used Gluten Free Goddess’ recipe for gluten free english muffins. They have sorghum flour in them. My extended family loves them. I’m lucky that they’ll all eat these homemade gluten free english muffins. I have also been playing around some with the recipe using psyllium husks instead of xanthum gum. I think after reading ATK’s gluten free cookbook I might try it again and wait a bit longer to let the flours fully hydrate. This might be the key to perfect english muffins. I think you could easily substitute a biscuit (ATK’s GF one is great!) or a bagel. Homemade bagels are a plan for this fall but in the mean time Udi’s or Sweet Note Bagels are great options.
A ring mold usually help to keep the egg in the right shape. I was able to cut away the rest of the egg when I flipped it over to cook the top. The Canadian bacon was cure with brown sugar so it gave a sweet smokey flavor to the sandwich. American cheese can be the default answer in a decadent breakfast sandwich like this one but I used a slice of white cheddar to give the sandwich a bit of punch. The truffle salt put it over the top. Delicious.