Method

Heat the grill to high. In a shallow bowl, whisk together the eggs, lactose free milk, cheese and chives. Heat some oil in a large non-stick pan over a medium heat.

Dip slices of gluten free bread into the egg mixture, then place them in the pan. Cook for 3-5 mins on each side, or until golden and crisp, then keep warm in a low oven if you need to.

Place the vine tomatoes on a baking tray, drizzle with a little oil and season with salt and pepper. Grill until they start to soften and blister. On a large platter, pile up the cheesy French bread, grilled tomatoes, sliced ham and a pile of watercress, and let everyone dig in.

Recipe from Good Food magazine


Low FODMAP Recipe

Cheesy French toast with ham & grilled vine tomatoes

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Ingredients

5 eggs, beaten

4 tbsp lactose free or rice  milk

140g Gruyère, grated

1 tbsp chopped chives

1 large gluten free ciabatta or gluten free baguette, thickly sliced

250g small tomatoes on the vine

olive oil, for grilling

250g sliced ham - about 25 slices (we used Serrano)

watercress, to serve

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