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
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Bacon eggy bread