You can most certainly have eggs and gluten-free toast and butter. We usually add in some applesauce to round out that meal (or you can use fresh melon slices or any other fruit you'd like).
Bob's Red Mill makes a good gluten-free pancake mix and you can use real maple syrup OR you can saute up some thin apple slices with butter, sugar, cinnamon and allspice (or you can substitute nutmeg/cloves for the allspice). I'll post the recipe for that apple topping below. That's a favorite at our house. You can even add a touch of Cool Whip (made by Kraft) or Reddi Whip (in the can), if you desire - both are gluten-free items.
You can beat up some eggs and use some gluten-free bread and make some french toast as well. We prefer using the "Gluten Free Pantry bread mix" for our bread, and my daughter likes it with french toast. I'm not sure how it works with some of the other pre-packaged gluten-free breads, but you can certainly give it a try. Again, top it with real maple syrup.
You can serve these hot breakfasts with melon, strawberries, a homemade fruit salad, or applesauce (or any other fresh fruits you desire).
Recipe for Apple Topping
2 medium apples peeled, cored and thinly sliced
2 TBSP butter/margarine
1/4 cup white sugar
1 tsp ground cinnamon
1/2 tsp ground allspice (I sub ground nutmeg)
1. Melt butter/margarine over low heat in small skillet
2. Mix in sugar, cinnamon and allspice
3. Add apple slices, cover and simmer for 5 minutes, or until apples are very tender.
4. Serve over pancakes either in addition to or instead of syrup.
**You can double or triple this recipe depending on how many people you are serving.