Italian Gluten-Free Breakfast Feast: A Mouthwatering Journey through Traditional Flavors

Allergens

Eggs

Ingredients

• 10 oz freshly baked Gluten
• Free Italian Bread (loaf)
• 4.5 oz Prosciutto di Parma
• 8 large Eggs
• 1 cup grated Parmigiano Reggiano cheese
• 2 cups baby spinach leaves
• 6 slices Taleggio cheese
• 2 ripe avocados
• 4 oz cherry tomatoes, halved
• 2 tbsp extra virgin olive oil
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 pinch of red pepper flakes (optional)
• Fresh parsley and basil for garnish

Instructions

1. A. Preheat oven to 350°F (175°C). Bake the gluten free Italian bread for 8 minutes or until slightly crispy. Let cool, then slice into 6 pieces. B. In a large non stick skillet over medium heat, cook prosciutto until slightly crisp, about 2 minutes per side. Remove from pan and set aside. C. In the same skillet, cook eggs to desired consistency. Season with salt and pepper. D. Assemble each slice of bread with a layer of Taleggio cheese, followed by a slice of prosciutto, spinach leaves, half an avocado, halved cherry tomatoes, and a dollop of scrambled eggs. Season with red pepper flakes if desired. E. Garnish with fresh parsley and basil before serving.

Chef’s Insight

Use high-quality ingredients for the best flavor and mouthfeel experience.

Notes

Customize the spiciness level by adjusting the amount of red pepper flakes.