Big Brekkie Fry Up

Do you have a patient with SIBO who feels a bit lost in the kitchen?

We’ve got you covered.

We’re lucky to have Rebecca Coomes, SIBO recipe creator extraordinaire and founder of The Healthy Gut, featuring with us weekly here to share her incredible recipes.

Rebecca’s recipes are all based on Dr Nirala Jacobi’s Bi Phasic Diet, and so we fully support guiding your patients to use Rebecca’s recipes as a resource during their treatment.

So let’s start at the beginning, and get down to the business of food.

‘Lazy weekends are a perfect time to cook up this breakfast of champions. It will keep you satisfied for hours and will temper even the hungriest of appetites.’ Rebecca Coomes

Classification
G2, GF, DF

Ingredients

  • 2 tomatoes, halved
  • 1 tsp olive oil
  • ½ tsp dried oregano
  • 1 tsp lard, see recipe page xx
  • 4 slices bacon, free from sugar and nitrates
  • 5 free range eggs
  • 2 spring onions, green part only, thinly sliced
  • ½ avocado, sliced
  • Salt and pepper to taste
  • Roasted tomato and capsicum sauce, see recipe page 137

Method
Pre-heat the grill. Set to a medium-high heat.

Cut the tomatoes in half. Place on a roasting tray then drizzle with olive oil and sprinkle with the dried oregano, salt and pepper. Place under the grill and cook until the tomatoes have softened and are heated through. Be careful not to burn the tops.

Meanwhile, heat the lard in a large frying pan over a medium-high heat. Add the bacon and cook for 2-3 minutes on each side or until cooked to your liking.

Remove from the pan and set aside.

Break the eggs into a bowl and beat until well combined. Add salt, pepper and spring onions.

Return the frying pan to the heat. Once hot, add the eggs into the bacon fat.

Cover the base of the pan with the eggs, let them sit until they start to set, then stir them around to create scrambled eggs. Remove from the pan once they are just cooked through.

To serve, divide the eggs, bacon, tomatoes and avocado slices over two large plates. Serve with a dollop of warmed roasted tomato and capsicum sauce on the side.

If you’d like more like this, head on over to check out some of Rebecca Coomes’ other brilliant recipes.

Rebecca Coomes is an author, entrepreneur, passionate foodie and intrepid traveller. She transformed her health after a lifetime of chronic illness, and today guides others on their own path to wellness. She is the founder of The Healthy Gut, a platform where people can learn about gut health and how it is important for a healthy mind and body. Rebecca is also the author of the world’s first cookbooks for people treating Small Intestinal Bacterial Overgrowth (SIBO) and the host of the SIBO cooking show and The Healthy Gut podcast.

Rebecca Coomes SIBO

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