Gluten Free Easter or Passover Brunch

Directions

1. 1
   Bring a pan of water to a boil.Run your eggs under hot water for about 1 minute to bring them to room temperature. This prevents them from cracking once placed in the boiling water. Using a slotted spoon gently place the eggs, one at a time, into the water. Simmer for 3 1/2 minutes.Using a high-end egg topper, remove top of shell. Or you may allow each guest to crack their own.Bring a pan of water to boil. Run your eggs under hot water for about 1 minute to bring them to room temperature.
2. 2
   Place the egg, one at a time, in the pan using a slotted spoon. Boil for 10.12 minutes. After boiling, place the eggs in an ice and water bath for a minute or two to separate the shell from the eggs a bit, which make it easier to peel.Preheat an oiled or buttered pan on medium-high heat. Crack eggs into a large bowl.
3. 3
   Add 2-3 drops of green food coloring, per 2 eggs. Using a whisk or fork, beat eggs well.
4. 4
   Pour into the preheated pan, and preferably using a whisk (makes smaller egg pieces) or a fork, scramble the eggs until no longer wet.
5. 5
   Place soft or hard boiled eggs in egg cups. Arrange scrambled eggs around the egg cups.
6. 6
   Serve with gluten-free bacon or sausage, fresh fruit, breakfast potatoes and/or toast.