Breakfast Sandwich (low FODMAP)

5 Minutes prep • 10 Minutes cook • Low FODMAP • Serves 1 • Ok to make ahead: Step 1

My grandmother made the very best scrambled eggs. They were always perfectly smooth and creamy and they tasted and smelled divine. It took me years to figure out that her technique was…patience. She would never turn the burner up past medium and she would gently stir the eggs until she had a perfect result. Now whenever I make them, I think of her with appreciation and look forward to enjoying the very best scrambled eggs once again. This breakfast sandwich features those scrambled eggs and it’s one of my favorite breakfasts (which I often have at lunchtime!) It’s easy to make and delicious to eat.

Ingredients

2 slices of real sourdough bread (look for sourdough that doesn’t include yeast or vinegar in the ingredients)

2 tablespoons butter

2 extra-large or 3 large eggs

1/2 cup sharp white cheddar cheese, grated

Kosher salt and black pepper to taste

Microgreens (optional but very good!)

Directions

(1) Prepare: Grate the cheese.

(2) Make the toast: Turn on the broiler and toast the sourdough bread under the broiler, turning over halfway through until it is golden brown and crisp on both sides. Remove from the oven, spread with butter, and set aside on a baking sheet or oven-proof plate.

(3) Prepare the eggs: While the toast is cooking, in a bowl, whisk together the eggs, salt, and pepper.

(4) Cook the eggs: Heat a small frying pan over medium heat. Add 1 tablespoon of butter to the pan and let it melt. Add the eggs and cook slowly, stirring frequently. Don’t be tempted to turn the heat up to cook the eggs faster. Cooking them slowly will yield delicious creamy eggs. Cooking them fast will yield dry eggs and a damp pan.

(5) Finish: When the eggs are just cooked through spoon them onto the buttered toast. Sprinkle with grated white cheddar cheese and put back under the broiler for about a minute until the cheese is melted into the eggs.

(6) Plate and serve: Remove from the oven and transfer to a plate. Sprinkle with microgreens, Kosher salt, and fresh ground black pepper.

Eat and enjoy every bite because you can!

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