Ingredients


150g/5½oz lactose free double cream

salt and freshly ground black pepper

pinch nutmeg

handful of chopped dill

4 free-range eggs

To garnish

4 slices gluten free toast

small sprigs of rosemary


Serves - 6










Method


Preheat the oven to 180C/350F/Gas 4. Season the lactose free cream with salt, freshly ground pepper and a pinch of nutmeg.

Place a heaped tablespoon of lactose free cream in the bottom of a ramekin, followed by a little dill.

Crack an egg on top, add a second tablespoon of lactose free cream and sprinkle with a pinch each of salt, pepper and nutmeg. Repeat with three more ramekins.

Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins.

Bake for 15 minutes or until the egg yolks are set to your liking.

If you like, finish each serving with gluten free toast and a sprig or two of rosemary.


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 - Eggs in pots (oeufs en cocotte)