Goat Cheese & Hot Honey Sourdough Baguette Breakfast
As some one who has previously struggled with various health issues, I have spent the last few years healing my gut. Something that has come out of this time devoted to healing is my ability to now process high quality flour such as sourdough. Sourdough goes through a unique fermentation process far different than the average wheat flour and bread. This fermentation process actually lowers the gluten content and is therefore a much more digestible form of wheat on the body, especially if you are already gluten sensitive.
As some one who has lived without consuming gluten over the past few years, I have never felt better in terms of digestion, but adding high quality sourdough back into my diet has provided my body with a new and high quality source of fiber and prebiotic that has actually increased my body’s gut diversity and overall health.
This local sourdough baguette with ghee, goat cheese & hot honey makes for the perfect breakfast paired alongside a sunny side up egg and turkey bacon. A nourishing, well balanced breakfast recipe to start your day and leave you feeling fueled.
Ingredients
1 slice sourdough baguette
1 -2 slices herbed goat cheese
1 pad ghee
1 organic cage free egg
1 slice organic turkey bacon
1 tbsp sauerkraut
Drizzle hot honey
Sprinkle celtic salt
Drizzle olive oil
Directions
- Set the oven to broil
- Spread your ghee evenly into the sourdough slices
- Add face up in the oven. Checking every few minutes for desired consistency.
-In a skillet, on low to medium heat, add ghee & crack your egg. Add a splash of water, turn to medium heat and cover with a lid. Let cook for a few minutes.
-Once the egg is finished. Remove the egg and turn skillet to high heat. Add the turkey bacon once pan is sizzling. Cook until crispy.
-Turn skillet to low heat, add your egg back on to keep warm while you top your sourdough.
- Remove sourdough from the oven after a few minutes, top with goat cheese, sauerkraut and drizzle with honey.
-Plate alongside your egg and turkey bacon.
-Drizzle all with olive oil and sprinkle with celtic salt.
