Gf Standard Breakfast Recipe

Beat eggs

Crack the 2 large eggs into a small bowl. Add 2 tablespoons whole milk, a pinch of fine sea salt, and a pinch of freshly ground black pepper. Whisk vigorously until fully combined and slightly frothy (about 15–20 seconds).

Preheat pan

Place a nonstick skillet over medium-low heat and add 1 teaspoon unsalted butter. Allow the butter to melt and foam but not brown, about 30–45 seconds.

Cook eggs gently

Pour the beaten eggs into the skillet. Let sit undisturbed for about 10–15 seconds until the edges just start to set. Using a silicone spatula, gently pull the set edges toward the center, tilting the pan to allow uncooked egg to flow to the edges. Continue folding every 10–15 seconds until the eggs are mostly set but still glossy and slightly creamy — about 1.5–2 minutes total. Remove from heat just before fully firm; residual heat will finish cooking.

Finish and season

Immediately transfer the scrambled eggs to a warm plate to stop cooking. Stir in the optional 1 teaspoon finely chopped chives if using, and taste. Adjust seasoning with an extra pinch of salt or pepper if needed.

Warm croissant

If the gluten-free croissant is at room temperature, warm it for best texture. Options: (a) Oven — preheat to 350°F (175°C) and heat the croissant on a baking sheet for 5–7 minutes until warm and slightly crisp; (b) Toaster oven — 3–5 minutes; (c) Microwave — 10–12 seconds (croissant will be softer). Watch closely to avoid over-browning.

Optional butter

If desired, spread 1 teaspoon unsalted butter on the warm croissant so it melts into the layers just before serving.

Arrange the scrambled eggs and warmed gluten-free croissant on a plate. Add the optional mixed greens (about 1/2 cup) on the side and a lemon wedge for brightness. Serve immediately while eggs are warm.