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Button Eggs de la Dunes

The perfect gluten-free breakfast featuring our button eggs with tasty buns or almond bread, inspired by the beautiful Atlantic sunrise over the Florida dunes.They taste terrific on the beach at low or high tide! LowFODMAP🍏🍏🍏🍏

My Button eggs with vanishing buns and coffee for breakfast
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Button Eggs de la Dunes

These great eggs are a perfect match for the rising sun over the Atlantic Dunes near Chef Verde's kitchen. A fine compliment to the chicken who laid them.
Prep Time5 mins
Active Time10 mins
Total Time15 mins
Course: Breakfast
Cuisine: American
Keyword: egg, eggs, scrambled eggs
Yield: 4 servings
Calories: 87kcal
Author: Chef Verde

Materials

  • 1 tbsp breadcrumbs gluten free
  • 1 tsp basil
  • ½ tsp extra virgin olive oil
  • 1 dash poultry seasoning
  • 1 dash garlic powder IBD beware use sage or cilantro if desired
  • 4 eggs 46 g liquid egg = 1 large egg

Instructions

  • Put first 5 ingredients in each of 4 egg cups in equal amounts and mix together. Then add egg.
  • Stir egg gently to blend all ingredients
    Button eggs mixing
  • Add water to pan
  • Let sit 5 minutes to blend all ingredients. 
  • Bring pan to boiling and reduce to simmer. Remove egg when puffed up.
    Button eggs ready to serve
  • Serve.
    Button eggs on the way to the table

Nutrition

Calories: 87kcal | Carbohydrates: 2g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 163mg | Sodium: 80mg | Potassium: 60mg | Fiber: 0g | Sugar: 0g | Vitamin A: 240IU | Vitamin C: 0mg | Calcium: 29mg | Iron: 0.9mg