Mouthwatering Hawaiian Gluten-Free Brunch Delight

A flavorful hawaiian brunch perfect for gluten-free eaters - made for visual appeal and culinary depth.

Time: Prep: 10 minutes Cook: 15 minutes Total: 25 minutes

Servings: 4

Difficulty: Intermediate

Cuisine: Hawaiian, Breakfast

Allergens

Eggs, Dairy (optional)

Ingredients

4 gluten
free English muffins 1 cup diced pineapple 1/2 cup shredded coconut 4 large eggs 1/4 cup milk (dairy or non
dairy) 1/2 teaspoon vanilla extract 1/4 teaspoon ground cinnamon 1/8 teaspoon salt 1 tablespoon unsalted butter Maple syrup, to taste Fresh berries, for garnish

Instructions

In a shallow dish, whisk together the eggs, milk, vanilla extract, cinnamon, and salt. Set aside.
Heat a non stick skillet over medium heat. Add the butter and allow it to melt, coating the pan evenly.
Dip each English muffin half into the egg mixture, ensuring both sides are well coated. Place the soaked muffins in the skillet and cook for 2 3 minutes on each side until golden brown and cooked through.
While the muffins are cooking, grill or sauté the pineapple until slightly caramelized. Set aside.
Arrange two cooked English muffin halves on each plate, topping them with a generous portion of grilled pineapple. Sprinkle shredded coconut over the top for added texture and flavor.
Drizzle maple syrup over the dish to taste, garnishing with fresh berries for a pop of color and extra fruity essence.
Serve immediately and enjoy your Mouthwatering Hawaiian Gluten Free Brunch Delight!

Chef’s Insight

The key to this dish is balancing flavors and textures. Use ripe pineapple for the best sweetness and juiciness, and experiment with different berries for unique garnish variations.

Notes

For an extra touch of luxury, consider using gluten-free brioche buns instead of English muffins.

Substitutions

For a vegan-friendly option, replace eggs with flaxseed or chia seed egg mixture and use non-dairy milk.

Alternative Preparations

For an extra indulgent meal, serve this dish with crispy bacon or gluten-free sausages on the side.

Alternative Methods

If you prefer, you can use a toaster oven or conventional oven to cook the English muffins instead of a skillet.

Best Storage Practice

Store any leftover ingredients separately in airtight containers in the refrigerator for up to three days.

Shelf Life

Fresh pineapple can be stored at room temperature for 2-3 days, while shredded coconut can be kept in an airtight container in the pantry for up to one year.

Plating Tips

Arrange the English muffin halves on a white plate with ample space between each half. Ensure the pineapple is evenly distributed and the coconut sprinkles add contrasting texture. Drizzle maple syrup artistically, avoiding over-saturation.

Nutrition Facts

Based on 4 servings, this dish provides essential nutrients such as vitamins, minerals, fiber, and protein from the eggs, milk, and fruit.