A Meijer Company.
Crohn’s Disease & Ulcerative Colitis
Sourdough bread is a fermented food. Fermented foods may provide the body with beneficial bacteria to help promote gut health. Although not gluten-free, sourdough bread can sometimes be better tolerated in those who are sensitive to gluten.
Eggs are an excellent source of lean protein, to help grow new cells. They also contain lutein that may promote eye health and choline important for memory.
Whisk Eggs In a medium-sized bowl, whisk together the eggs and a pinch of salt.
Cook Eggs Heat 2 Tbsp olive oil over medium-heat in a skillet. Add the eggs and cook, undisturbed, until a thin layer of cooked egg appears around the edge of the skillet. Using a spatula, gently push the eggs around the skillet until fluffy and barely set, about 2 minutes.
Remove Eggs from Heat Remove eggs from skillet and place in a clean mixing bowl.
Assemble Sandwiches Spread the outside of each slice of bread with ½ Tsp olive oil. On the inside half of the slices, spread the pesto and top with cheese and eggs. Add the top layer of bread, olive oil side facing up.
Cook Sandwiches Place the sandwiches, one at a time, in the skillet and cook for about 4 minutes on each side.
Serve & Enjoy Serve topped with a drizzle of honey and a sprinkle of sea salt.
Replace the sourdough bread with gluten-free bread.
Sharp cheddar cheese has a low lactose content and is often well-tolerated but it can be substituted for a dairy-free cheese; use a cheese-free pesto.
There is no substitute for eggs.
Add red pepper flakes to the scrambled eggs to kick up the flavor.
Serve with mixed berries or a side salad for a more balanced dish.
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