Many people consider eggs to be a superfood. I like them, because they are a high quality protein source that is inexpensive. They also have a lot of chromium in them, which helps your sugar levels to balance out. Many supplements developed for diabetics have chromium in them for that purpose.
This open faced gluten free egg sandwich is a quick, easy meal option that will leave you satisfied and full! My favorite gluten free bread is Canyon Bakehouse brand. It is whole grain and full of natural ingredients, which are easily recognizable as food. It is definitely expensive, but I eat it in moderation, and for me it’s worth it. You can order it here (freeze the extra loaves), or find it at Sprouts. You may prefer Udi’s, which you can find at most grocery stores and Trader Joe’s. The ingredients aren’t exactly healthy, though, and even the “whole grain” bread is not entirely whole grain! If you have diabetes I do not recommend eating any bread, until after you’ve reversed it. If you’re going to do so, though, definitely use the Canyon Bakehouse brand.
Here’s the recipe for a 1 person serving.
Start by spraying a small skillet with coconut oil spray (don’t worry, it won’t taste like coconut). Place over medium heat for about 30 seconds, then break the egg into the pan. Cook on one side until the edges and middle are set enough to flip it. After flipping, cook to desired consistency. Toast your piece of bread, then spread the Smart Balance on it. Top with greens and sprinkle with balsamic vinaigrette. Lay the egg on top of the greens, then place the cheese and avocado on top of that. Sprinkle with salt and pepper. Enjoy!