“Morning Sunshine Polynesian Breakfast: A Gluten-Free Tropical Delight”
Discover this easy-to-make, gluten-free Polynesian breakfast recipe that combines classic Polynesian ingredients with a tropical twist for a sensory feast. Perfect for a weekend brunch or any special occasion.
Allergens
Eggs, Dairy
Ingredients
- 2 slices of gluten
- free bread, thickly cut 4 large eggs 1 cup fresh pineapple, thinly sliced 1/2 cup cooked ham, diced 1/4 cup mozzarella cheese, shredded 1 tablespoon unsalted butter 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon vanilla extract 1/4 cup heavy cream 2 tablespoons maple syrup Fresh mint leaves, for garnish Toasted coconut flakes, for garnish
Instructions
- In a small bowl, whisk together eggs, vanilla extract, cinnamon, nutmeg, and heavy cream. Set aside.
- Heat a non stick pan or griddle over medium heat. Add butter and let it melt, swirling the pan to coat evenly.
- Dip each slice of bread into the egg mixture, ensuring both sides are well coated. Place in the heated pan and cook until golden brown on both sides. Remove from pan and set aside.
- In the same pan, add pineapple slices and cook for 2 3 minutes on each side or until slightly caramelized. Set aside. e) In a separate pan, cook diced ham until lightly browned. Set aside.
Chef’s Insight
To elevate the dish, infuse the cream with vanilla bean or use a quality vanilla extract for an enhanced flavor profile.
Notes
Adjust the cinnamon and nutmeg according to taste preferences.