Description
Make this simple low FODMAP BLT (bacon, lettuce, tomato) with egg sandwich for a quick and easy lunch or breakfast. Ready in about 15 minutes.
Ingredients
Scale
- 2 slices thick or center-cut bacon (or leftover, cooked bacon)
- 2 large eggs
- Freshly cracked black pepper
- 2 slices low FODMAP bread (Schär Deli-Style Sourdough Bread is a certified low FODMAP option)
- 1-2 teaspoons mayonnaise, optional
- 2-3 thin tomato slices
- 2 romaine lettuce leaves
Instructions
- Cook the bacon (if needed): If you don't have leftover cooked bacon, place the bacon slices between two layers of paper towels on a microwave-safe plate. Microwave on high in 1-minute intervals until crisp. Cooking time will vary depending on the bacon thickness and your microwave.
- Cook the eggs: Heat a small nonstick skillet over medium heat. If using, add 1 teaspoon of cooking oil. Once hot, add the eggs to the skillet, cover, and cook for 3-5 minutes, until the whites are set and the yolks reach your preferred doneness.
- Toast bread: Toast the bread until lightly golden.
- Assemble the sandwich: If using, spread half the mayonnaise evenly on one side of each slice of toast. Add the romaine, tomato, bacon, and fried eggs, and top with the remaining slice of toast. 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: 5 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Stove
- Cuisine: American