Description
Delicious and gluten-free, this Low FODMAP BLT with Egg will quickly become a go-to, easy breakfast, lunch or dinner!
Ingredients
Scale
- 1 to 2 slices low FODMAP bread (I use 1 slice of Schär Deli-Style Sourdough Bread, cut in half)
- 1 teaspoon garlic-infused olive oil
- 1 large egg
- 2 teaspoons mayonnaise
- 2 slices Perfectly Baked Bacon (or cooked bacon)
- 2 tomato slices
- 2 romaine (or other lettuce) leaves
Instructions
- Toast bread in a toaster.
- Heat a small skillet (with a lid) over medium heat. Once hot, add the oil and the egg. Cover the skillet and cook until the egg is cooked to your preference.
- Spread mayonnaise on each slice of toasted bread. Top with cooked egg, bacon, tomato, and romaine.
- Slice in half and serve warm.
Notes
Low FODMAP Serving: One serving of this recipe is made with low FODMAP amounts of ingredients. Individual tolerance may vary. For more information on specific ingredients, please refer to the Monash FODMAP App or check out the “FODMAP Notes” section (above the recipe).
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sandwich
- Method: Stove
- Cuisine: American