Eggs are my favourite ingredient for breakfast. Eaten as scrambled, fried, boiled, poached, an omelette many more! This time I had this lovely smokey bacon and I decided to make a Low FODMAP Scrambled Egg and Veggie Breakfast, with some other additions, in this case rice cakes and cheese open sandwiches (or canapés).
Why are the free range eggs good?
How to recognise a fresh egg?
I recommend using free range eggs, not only for the same of happy hens, but also because of amazing flavour and freshness. Remember, if your boiled egg peels away very easily, it means that it is not the freshest. In my one year in Poland, I was always getting eggs straight from the free range farm and the eggs were so fresh (often laid on the same day) that they wouldn’t peel properly. Also, in a fresh egg, the whites will stay firm when you break an egg into a pan.
Right now I feel lucky, because apart from getting free range eggs from the shops, I do get freshly laid eggs from my lovely neighbour. I do not live in the countryside, don’t get me wrong, actually in a seaside town. It is not stopping my neighbours from keeping hens in the garden!
This Low FODMAP Scrambled Egg and Veggie Breakfast is a great Low FODMAP breakfast before a busy day or after a workout. It will keep you going and until lunch!
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 Scrambled Egg and Veggie Breakfast:
2 eggs
30 g smoked bacon lardons
1 piece spring onion, green part only
4 cherry tomatoes
70 g cucumber
2 rice cakes
40 g, 2 slices Swiss cheese
1 tsp. instant coffee powder
50 ml lactose free 2% milk
Instructions to make this hearty Low FODMAP Scrambled Egg and Veggie Breakfast:
Wash all of the vegetables stated in the recipe.
Peel the cucumber and slice it lenghtways. Chop the cherry tomatoes in half.
Arrange both on a plate, with a rice cakes with a cheese on top.
Now place the smoked bacon lardon in a hot non stick pan.
Fry until golden and crunchy. Then break the two eggs in the pan, sprinkle with the green past of the spring onion and mix, cooking on a low heat. Eggs are the best cooked on low, otherwise they turn stiff and not so creamy.
When cooked, place the scrambled eggs on the plate.
Enjoy this breakfast with a lactose free milky coffee.
To find MORE Low FODMAP breakfast recipes, go here.
Low FODMAP Scrambled Egg and Veggie Breakfast
Equipment
- non stick pan
Ingredients
- 2 eggs
- 30 g smoked bacon lardons
- 1 piece spring onion green part only
- 4 cherry tomatoes
- 70 g cucumber
- 2 rice cakes
- 40 g 2 slices Swiss cheese
- 1 tsp. instant coffee powder
- 50 ml lactose free 2% milk
Instructions
- Wash all of the vegetables stated in the recipe.
- Peel the cucumber and slice it lenghtways. Chop the cherry tomatoes in half.
- Arrange both on a plate, with a rice cakes with a cheese on top.
- Now place the smoked bacon lardon in a hot non stick pan.
- Fry until golden and crunchy. Then break the two eggs in the pan, sprinkle with the green past of the spring onion and mix, cooking on a low heat. Eggs are the best cooked on low, otherwise they turn stiff and not so creamy.
- When cooked, place the scrambled eggs on the plate.
- Enjoy this breakfast with a lactose free milky coffee.
Notes
To read this recipe in Polish, go to my Przepisy Low FODMAP blog’s post!
