Servings: 2 eggs
Equipment
- spice grinder, optional
Ingredients
- 2 eggs
- 1 Tbs Furikake, see note
- 1 Tbs Super Kale Sauce, optional
- 1 tsp Shichimi Togarashi, optional
Instructions
- Boil and chill eggs to your desired doneness
- Roll in furikake, either store-bought or homemade
- Serve with shichimi togarashi and super kale sauce, or whatever your heart desires
Notes
UNRECIPE Before I realized a low-FODMAP diet made me feel better, there was a period of time when I felt like all I could safely eat was eggs. So I ate lots of eggs. This is an unrecipe for when you want to dress eggs up a little (without putting in any actual work). If you made the Super Kale sauce, give it a try with eggs! Note that the nutrition facts below are just for two eggs, since I don’t know what you’ll end up putting on ’em. MAKE YOUR OWN FURIKAKE I have jars upon jars of this stuff in my cabinet, but some of them contain lactose and/or lots of sugar and could (potentially?) aggravate dietary issues. If you want to make your own, raid your spice cabinet. The sky is the limit, but my suggestions would be to grind up some or all of the following in a spice grinder:
- Toasted sesame seeds
- Toasted seaweed
- Shichimi togarashi aka Japanese Seven Spice
- GI-friendly nuts
- Bonito Flakes
- Chili Flakes
- salt & pepper