I love eggs. Eggs in any form: boiled, mashed, scrambled, fried… And this is why I come up with new ideas of serving them. This Low FODMAP Egg and Radish Filling is one of them. With its vibrant colours and fresh ingredients, including free range organic eggs, it reminds me of summer.
This Low FODMAP egg filling is a bit different, with addition of radishes. They give it a bit of crunch. It might be unusual combo, but it tastes great!
As seen on the picture, this time I served this egg and radish filling on a leaves or round lettuce, to be less calorific. But of course you can serve it on a favourite low FODMAP bread, rice cakes as well.
This recipe has been approved by a Low FODMAP dietitian, Evelyn Toner. Find interesting articles about Nutrition, IBS and FODMAP on her blog.
Ingredients for a Low FODMAP Egg and Radish Filling:
2 hard boiled eggs
a pinch of salt
a pinch of black pepper
1 tbsp. mayonnaise
1 tsp. dijon mustard
2 pieces of spring onion, green parts only
1/4 cup radishes
30 g round lettuce
Instructions for an Egg and Radish Filling:
Firstly, hard boil the eggs.
Mash eggs in a dinner plate (bowl is not good because is is difficult to get all pieces mashed with a fork), adding salt and pepper, mayo and mustard, mixing it all well.
Then finely chop the spring onion greens and radishes. I wouldn’t recommend grating radishes, because they will become all watery and do not give this nice crunch to the filling. Add the spring onion and radishes to the egg mix and mix it well.
Serve the filling on a lettuce leaves or a favourite Low FODMAP bread.
Remember that Low FODMAP bread doesn’t necessary mean it has to be gluten free. You can also have wheat flour based sourdough bread (check my recipe here). It is worth trying to bake it yourself, not only for economical reasons (sourdough bread takes much longer to prepare and therefore if you buy it in a bakery or a shop it will be much more expensive from other breads).
Other reason to try and bake a sourdough bread yourself is of course flavour and freshness. I don’t know any other smell so appealing to my nose and taste buds like a smell of a freshly baked bread! The bread’s crust when it is fresh, it is so crunchy, and the bread taste and smell so good, that all you need with it is a knob of butter spread over the slice. Just remember that you need to let the bread cool down first, because for some people consuming hot bread straight from the oven can be a trigger, too.
I think that for some people the only problem with sourdough breads might be preparing a sourdough starter. It doesn’t require much skill to do it, but you need to be patient and give the starter some time. Depending on many circumstances, for example in what climate you live, it should take between 5-10 days to have an active starter that you can bake with. To find a recipe for a sourdough starter, go here.
If you love eggs as much as I do, why not try my Low FODMAP poached egg recipes?
Low FODMAP Egg and Radish Filling
- dinner plate, fork, small pot for boiling eggs
- 2 hard boiled eggs
- a pinch of salt
- a pinch of black pepper
- 1 tbsp. mayonnaise
- 1 tsp. dijon mustard
- 2 pieces of spring onion green parts only
- 1/4 cup radishes
- 30 g round lettuce
- Firstly, hard boil the eggs.
- Mash eggs in a dinner plate (bowl is not good because is is difficult to get all pieces mashed with a fork), adding salt and pepper, mayo and mustard, mixing it all well.
- Then finely chop the spring onion greens and radishes. I wouldn't recommend grating radishes, because they will become all watery and do not give this nice crunch to the filling. Add the spring onion and radishes to the egg mix and mix it well.
- Serve the filling on a lettuce leaves or a favourite Low FODMAP bread.
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