Oh noooos! It’s volcanic eggs!

How cute is this? I brought home a cookbook from work called “4 Ingredients Kids” and my two little budding chefs flipped through the pages picking out fun foods to make. I, of course, followed behind and was like, “I could g-free that. And that. But not that. Whoa.”

Since all you need for volcanic eggs to be gluten-free is some gluten-free bread, well, this one was easy peasy. And look how happy this guy is? Or, maybe preoccupied with how volcanic all of this is. Not sure.

My 7-year-old helped make these as I handed over the egg whites and the hand mixer and she went to town mixing until the stiff peaks formed. She also used a biscuit cutter on my gluten-free bread to make circles, and I just did the pre-heating of the oven and the assembling. Yes, we did have an adorable morning, why do you ask?

Here’s how you can do this thang.

Gluten-Free Volcanic Eggs

Prep time: 5 minutes Cook time: 10 minutes

Ingredients

2 eggs, separated
2 slices gluten-free bread, cut into circles
Parmesan cheese, grated
Black pepper

1. Using a biscuit cutter, or a small glass, cut circles into your gluten-free bread.

2. Separate eggs and place egg whites in a small mixing bowl. Beat egg whites until stiff peaks form.

3. Assemble eggs by spooning egg whites on top of bread, then delicately placing egg yolks on top. Sprinkle with Parmesan and black pepper and bake for 8-10 minutes.

Makes: 2 servings