Ingredients
4 crepes (recipe in notes)
4 eggs
Tomatoes
Avocado
Mayonnaise
Greens
Lime
Fresh Chives
Instructions
Preheat oven to 350˚.
Prepare a baking sheet with parchment or non-stick spray.
Place four crepes on the pan and spread a bit of mayonnaise in the center.
Crack an egg in the center on top of the mayonnaise.
Pull up each of the crepe sides around the egg, leaving the yolk showing in the center.
Bake for about 20 minutes or until egg white is set.
Remove from oven and place on a bed of greens, with tomato and avocado.
Squeeze lime on top and sprinkle with chives, pepper and salt.
Notes
Gluten-free Crepes
1 ¼ cup King Arthur gf flour
½ tsp xanthan gum
2 whole eggs
2 cup whole milk (or alternative milk)
1 Tbls cane sugar (more if you want sweeter crepes)
Mix all ingredients together until smooth.
Allow to sit while the pan heats up to low/medium heat.
Using a naturally non-stick pan such as seasoned cast iron or anodized aluminum, spread about ¼ cup batter on the pan and use a small off-set spatula to spread into an 8” thin circle.
Cook until the top is completely dry and flip over to cook for about 30 seconds.
Remove to a baking sheet and continue cooking one at a time until finished with the batter.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: baked