Lunch
Soft potato and egg bowl
Gluten Free
Vegetarian
No onion
No garlic
Easy to digest
Refined sugar free
⏱ 25 min total
🍴 Serves 1
Warm mashed potato and carrot topped with finely chopped, fully cooked egg.
Eggs supply protein; potato provides starchy carbohydrate; milk contributes protein and calcium. Adaptation: use lactose-free milk if needed, or a tolerated calcium-fortified soya drink. Contains: eggs and milk.
Method
- 1 Boil the potato and carrot together in a pan of water until both are very soft, about 15-20 minutes.
- 2 Meanwhile, in a separate pan, boil the eggs for about 10 minutes, until the yolks and whites are fully set.
- 3 Cool the eggs under cold running water so they're easy to handle, then peel and chop them finely.
- 4 Drain the vegetables and mash them with the milk and olive oil until smooth.
- 5 Fold the chopped egg through the mash, adding a little warm water or milk if needed to keep the bowl moist rather than stiff.
- 6 Serve immediately while still warm.
For general information only. This recipe is for general information and is not a substitute for professional medical or dietary advice. Always talk to your GP, dietitian or health team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.