Even though I am gluten-free, I still find myself longing for many a old breakfast haunt, namely, this amazing brunch spot Orange here in Chicago. The chefs there take breakfast to new creative heights.
They often have “flights” of different flavored pancakes and french toast. If you are ever in Chicago and are not minding your gluten intake, go there and gorge yourself on their heavenly breakfast food.
It’s been two years since I last ate there, and I think about Orange. Often. Especially their egg nog-infused breakfast goods around the holidays.
Egg nog is a holiday flavor that I can’t get enough of. Currently, the only dairy in my diet is ghee, so traditional egg nog recipes don’t work in my diet.
Enter stage right, the glory that is coconut milk. It’s rich and full of good fat, and it is a close substitute for the real heaviness of traditional dairy in egg nog.
Even though this brand of coconut egg nog has cane juice, I believe everything in moderation, especially near the holidays, is key. {we don’t use refined sugars much anymore}
-1/4 cup So Delicious Coconut Egg Nog
-2 eggs {pastured is possible, if not organic}
-4 slices of gluten-free bread {I use Rudi’s GF Multigrain}
*toast first, as the bread is usually frozen
-ghee for frying
*don’t forget to lightly toast bread first!
1.) Ghee up that skillet over medium heat.
2.) Beat eggs and egg nog together.
3.) Dip already toasted bread in the egg nog mixture.
4.) Fry for about 3 minutes per side.
5.) Cut into sticks with scissors.
The flavor was subtle, but it was so “delicious” {as my 2 year old proclaimed}
that we didn’t need additional honey on top.
Happy Holidays!
Enjoy…
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I’ve heard a lot about that place and everyone says it’s good! This sounds so yummy!