Eggs on Sweet Potato Toast (Low FODMAP)
Eggs on Sweet Potato Toast (Low FODMAP) might sound a bit unusual, but if you like a sweet potato, you will love this wheat and gluten free toast! Sweet potato toast itself can be served both sweet and savoury, for example with fruits, a simple salad or a slice of a lactose free cheese. But this time, since I love English Breakfast, I decided to make it into a more savoury dish. Good, free range eggs and lean bacon create a wonderful trio of flavours.
Equipment
- toaster
- non stick pan
- spatula
Ingredients
- 70 g of sweet potato – 2 thin slices. The best are slices from a thick big potato.
- 2 lean smoked bacon medallions
- 2 eggs fried
- sprinkle of sweet paprika
- little chopped fresh parsley
- sprinkle of sea salt
Instructions
- Wash a large sweet potato and cut two thin slices from the inside, so they have a shin only on the edges (look above). Remember that the slices need to be quite thin and measured - so the amount of Low FODMAP sweet potato is accurate, but also the time of cooking in the toaster isn't too long.
- pat dry the potato slices and place them in a toaster for a maximum setting. Time of cooking in the toaster depends on your toaster and the thickness of the slices, but still you will need to put the toaster on few times.
- In the meantime you need to fry the bacon and eggs. Personally I prefer well cooked whites and runny yolk, but you can cook it to your liking.
- When the sweet potato toasts are soft inside and have a crunchy layer on top - you can check it with a fork - serve them with a slice of bacon first and the fried egg on top. Sprinkle egg with a tiny bit of sea salt and paprika, as well as some fresh parsley. If you don't have or don't like parsley, you can replaced it with chives.