Before being diagnosed with celiac, I wasn’t able to eat eggs. If they were cooked in something, like baked goods, I was fine, but cooking them up for breakfast was pretty much out of the question. Or, if I did decide to indulge, my stomach would be upset the rest of the day.
So I ate egg substitutes. And I was okay with that. For a while. But I got bored with them because you can really only make those into an omelet or scrambled eggs. And I wanted poached eggs, fried eggs, egg sandwiches, hard boiled eggs, and deviled eggs. The white. The yolk. The whole deal.
I had read that often people who have celiac disease are unable to tolerate eggs and/or dairy. But that after allowing your intestines to heal, there could be hope that your body would accept them again.
I got lucky.
My love for eggs doesn’t have to be limited to egg substitutes.
I can eat eggs any time I want now. (and I do, often.)
They pair perfectly with so many different sides.
On my recent travels to Denver, I found out that I love hummus on toast. I stumbled upon this when I realized I couldn’t use their butter. (too many knives full of who-knows-what kind-of-bread-products had been in it) But I had fresh Udi’s bread. Not out of the freezer section. And it needed my attention. So hummus it was.
And it’s been making its way to my breakfast plate ever since.
What’s your go-to way to make eggs? Any other poached eggs fans out there?