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Grilled Cheese Egg Sandwich with Grain-free Bread

Recipe by The Pioneer Chicks
Prep Time 40 minutes
Cook Time 30 minutes
10 minutes
Total Time 1 hour 20 minutes
Author Alexa Lehr

Ingredients

Grain-free Bread

  • 1 cup cassava flour
  • 1 cup Bob's Red Mill tapioca flour
  • 4 free-range organic eggs room temperature
  • 1/4 cup organic, grass-fed butter or coconut oil/avocado oil/olive oil
  • 3/4 tsp. baking soda
  • 4 tsp. baking powder
  • 1 tsp. sea salt
  • 3 T. warm water

Dairy-free Pesto

  • 3 cups fresh basil
  • 2 T. sunflower seeds
  • 1 T. olive oil
  • 1 T. organic coconut milk
  • 3 cloves garlic
  • 1/2 tsp. lemon juice optional

Grilled Egg Sandwich

  • 4 pasture-raised, organic eggs
  • 1 tsp. cold water
  • 1/4 tsp. garlic salt
  • 1/2 tsp. bacon fat
  • 2 slices Daiya provolone cheese
  • 2 T. homemade pesto
  • 4 slices homemade bread

Instructions

Grain-free Bread

  • Preheat the oven to 375° F. Cut a piece of parchment paper and place it on a pizza stone. Sprinkle a little bit of tapioca flour over the parchment paper. Alternatively, lightly oil and flour an 8x4" loaf pan.
  • In a large mixing bowl, soften the butter. Next add your flours, eggs, salt, baking soda, and baking powder. Stir everything together.
  • Add the water one tablespoon at a time. Stir the batter until it forms a ball and is slightly moist. Use additional water as needed. The loaf should hold its shape when formed.
  • Lightly flour your hands and pick up the dough. On the parchment paper, form the dough into an oval that is approximately 6 inches long, 3.5 inches wide, and 4 inches tall.
    OR
    Shape the dough and place it into a prepared loaf pan.
  • Bake for 25-30 minutes. The bread should be firm and lightly browned on the bottom. Allow it to cool before slicing it. If using a loaf pan, let the bread cool for 10 minutes before removing it from the loaf pan.

Dairy-free Pesto

  • Wash your basil and place it in a food processor. Add the rest of the ingredients. If you want a smooth pesto, grind your sunflower seeds up ahead of time.
  • Pulse everything together until it is smooth. You may have to periodically scrape the pesto back down near the blades and continue pulsing.
  • Store in an airtight container in the fridge until you are ready to use it.

Grilled Egg Sandwiches

  • Preheat a small cast iron skillet over low heat with 1/4 tsp. of bacon fat in it. Scramble the eggs and the cold water in a glass mug.
  • Once the skillet is hot, pour the eggs into the pan. Sprinkle the garlic salt on the eggs and let them cook for 2-3 minutes, or until the top is somewhat set up. Flip the eggs over and cook for another 2-3 minutes, then remove the eggs from the pan.
  • Add another 1/4 tsp. of bacon fat to the skillet and keep it heat up. Butter both sides of the bread slices and cut the eggs in half.
  • Spread the basil pesto over two slices of the bread, place a half of the egg patty on each of the two bread slices. Next place a slice of cheese onto each of the egg halves. Place the other two bread slices on each stack to complete two sandwiches.
  • Place one sandwich in the skillet and cook for 5-8 minutes, or until the bottom is browned. Flip the sandwich and cook for another 5-8 minutes, or until the bottom is browned and the cheese is melted. Pressing down on the sandwich sometimes helps melt the cheese. Repeat with the other sandwich.