6 slice gluten free bread - circles cut out using pastry cutter

For the bacon and egg

2 tbsp sunflower oil

4 thin rashers rindless streaky bacon, cut into 5cm/2in strips

4 free-range eggs, hard boiled, peeled

4 tbsp mayonnaise

salt and fresh ground black pepper

Parsley to garnish


For the bacon and egg, heat the oil in a small non-stick frying pan and fry the bacon over a medium heat for 1-2 minutes on each side until crisp. Drain on kitchen paper.

Add the discs of gluten free bread into the pan and heat until golden. Drain on kitchen paper.

Slice the eggs, adding salt and freshly ground black pepper to taste.

Spread a thin layer of mayonnaise onto the toasted disc of gluten free bread. Top with a slice of egg.

Add a strip of bacon to each one and garnish the canapés with parsley leaves.

Recipe adapted from: Good Food

We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Bacon and egg canapés
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