Y’all know I love breakfast food, and it doesn’t matter what time of day I’m eating it! That’s why, as we were preparing to make breakfast for dinner a few nights ago, I was suddenly inspired to turn my standard breakfast-for-dinner meal into something a little different: a bacon, egg, and cheese toastie!
An added bonus of this meal is that you can make one, or you can make a whole set for the family. Just remember that several ingredients have daily FODMAP limits, so don’t eat too much by yourself. 🙂
Utensils/appliances you’ll need for this meal:
- A medium-large skillet (depending on how many eggs you’ll be cooking)
- A bacon plate
- A cookie sheet/baking sheet or a toaster (depending on your preference)
- A butter knife
- A stovetop and microwave!
The Bacon
I always get started on the bacon first so it cooks while Erin and I make the rest of the meal.
Ingredients you’ll need:
- 2-3 slices of low-FODMAP bacon per sandwich (We like the Boar’s Head Naturally Smoked Imported Sliced Bacon, but you can get any kind as long as it doesn’t have high-FODMAP spices or additives.)
Directions:
- Simply get out your bacon plate (we use this one from Amazon), put your desired amount of bacon on the plate, and cook according to the package directions. The typical timeframe is about one minute in the microwave per slice of bacon, but be sure to keep an eye on it for your desired crispiness.
The Fried Eggs and Toast
After the bacon is cooking, get started on your fried eggs and toast.
Ingredients you’ll need
- One egg per sandwich
- 1/4 tablespoon of unsalted butter per egg, plus a very thin slice of butter for each piece of toast (if desired)
- A dash of salt and pepper per egg (if desired)
- Two slices of gluten-free sandwich bread per sandwich (We like the Schar and Udi’s brands best.)
Directions:
- If you plan to toast your bread in the oven, set it to broil low.
- Melt your butter in the skillet over medium heat.
- Crack your egg(s) into the pan, and allow them to cook until the egg white is set (usually about three minutes). Then flip the egg(s), season with salt and pepper if desired, and cook 4-5 minutes longer, until the yolk is completely set.
- While the eggs are cooking, don’t forget your toast! I prefer to toast my bread in the oven so I can add just a touch of butter, but you can always pop it in a toaster for faster cooking time. If you choose to go the oven route, simply place your pieces of bread on the baking sheet and in the oven to desired crispiness – then, pull them out of the oven, flip them to the other side (and add a tiny bit of butter if you wish – just don’t go crazy since you can only have one tablespoon of butter per day according to FODMAP guidelines), and then pop them back into the oven to desired crispiness on the other side.
The Plating
Once all of your elements are cooked, it’s time for the plating. Simply put your sandwich together with a slice of bread, the egg, a sprinkle of sharp cheddar cheese (keep in mind that there are limits to how much cheese you can have each day depending on the type of cheese you’re eating), the bacon, and the second piece of toast…then voila! Your bacon, egg, and cheese toastie is ready to eat.
Enjoy!
IBS Takes Guts 