Ingredients


1 tbsp olive oil

1 tbsp butter

4 rashers smoked streaky bacon, chopped

2 free-range eggs

For the rosti

1 potato, peeled

salt and freshly ground black pepper

2 tbsp olive oil

15g/½oz lactose free butter

2 free-range eggs, fried

1 tbsp chopped fresh chives, to garnish






Method


Grate the potato into a clean tea towel over a bowl and squeeze out the excess liquid. Season the grated potato with salt and freshly ground black pepper.

Heat the oil in a small frying pan. Place the grated potato into the pan, press down and fry for 3-4 minutes. Push half of the lactose free butter down the edges of the rösti to crisp the edges.

Carefully turn the rösti over using a fish slice and cook for a further 2-3 minutes, or until beginning to turn golden-brown.

Push the remaining butter down the edges of the rösti and cook for a further minute.

Heat the oil and lactose free butter together in a non-stick frying pan, add the bacon and fry until golden-brown.

Heat the remaining two teaspoons of olive oil in a small non-stick frying pan. Crack in the egg and fry for 4-5 minutes, or until set. Season, to taste, with salt and freshly ground black pepper.

To serve, place the rösti onto a plate, top with two fried eggs, the bacon and sprinkle over the chives.


Recipe adapted from: Good Food

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Low FODMAP & Gluten free Recipe - Egg & bacon with rosti