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Low FODMAP and Gluten Free Recipe - Fried eggs with rosemary sautéed potatoes


425g new potato

1 tbsp lactose free butter

1 tbsp garlic infused oil

a few sprigs of rosemary leaves, chopped

2 egg

1 tbsp oil

2 tbsp grated Parmesan

a handful of rocket or watercress, to serve


Cut the potatoes into cubes and, in a large frying pan, fry them in butter for 15 mins until golden and cooked through.

Tip in chopped rosemary leaves and garlic infused oil and fry for a few mins until softened.

Season to taste, then push veg to the side of the pan and add a further 1tbsp oil. Break in the eggs and fry to your taste.

Serve the potatoes piled on two plates and top each serving with a fried egg, salad leaves and Parmesan.

Recipe adapted from: Good Food

*We recommend the help  of a registered dietician
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