1 free-range egg
3 tbsp lactose free milk
2 slices crusty gluten free white bread, buttered
15g/½oz smoked pancetta or bacon, chopped
salt and freshly ground black pepper
Serves - 1
Break the egg into a mug, add a pinch of salt and pepper and beat well.
Beat in the lactose free milk. Tear the gluten free bread into pieces and push into the eggy milk. Allow to stand for 5 minutes (or overnight).
Scatter the pancetta over the top and season with more pepper.
Microwave on high power for 2 minutes. Allow to stand for 30 seconds, then microwave for another minute. Leave to cool for 1 minute and it’s ready to eat.
Recipe adapted from: Good Food