Low FODMAP Scrambled Egg and Veggie Breakfast
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).
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
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!