Heat oven to 180C/fan 160C/gas 4. Put the ciabatta and bacon onto a baking tray, sprinkle with the olive oil, then season. Bake for 15 mins, turning halfway through, until the bread is golden and crisp and bacon cooked through.

Put the eggs into a pan of cold water, bring to the boil, timing for 6 mins from boiling. Add the beans with 3 mins to go. Drain, then peel and quarter the eggs.

Tear the lettuce into a big bowl, then add the green  beans and ciabatta croûtons. Mix the dressing ingredients together, season, then toss with the salad. Top with the eggs and bacon, then serve.

Recipe from Good Food magazine


small gluten free ciabatta loaf, torn into bite-size pieces

4 rashers smoked back bacon

1 tbsp olive oil

4 eggs

100g fine green beans

1 romaine lettuce

For the dressing

1 tbsp white wine vinegar

3 tbsp olive oil

1 tsp wholegrain mustard

1 tbsp chopped chives

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