This is a quick and easy idea for a gluten- and grain- and dairy-free breakfast or brunch.
I used a small single-serve oven proof dish for each serving. Muffin tins would work, too. I lightly sprayed each with non-stick spray.
Line each cup or dish with prosciutto, ham or turkey slices. Just wind them around inside and bottom of the cup so they form a nest.
Then slice up some avocados and tomatoes and lay them in the nest. Break an egg on top and bake at about 325 degrees until the egg white is set and the yolk is cooked to your liking (I prefer the yolk runny, but you can cook it until the yolk is completely set, too).
Scatter some crushed almonds on top, or chives or other herbs, or some cheese if dairy is ok in your food plan. I used almond meal left over from making almond milk and the almond pieces crisped up nicely. Serve right away.