Ricotta and Egg on Low Carb Sprouted Bread


Lunches can be a bit of a challenge when you are on a low carb diet, what ever the reason may be. We were lucky enough to come across the Ezekiel Sprouted Flax bread which is only 10g net carbs per slice and considering it is a sprouted bread it seems to have only a minimal effect on blood sugar levels. It is however still bread and bread does contain carbs but this one is definitely worth a try.

For this open faced sanny we used high protein Tre Stelle Ricotta with fresh mini cucumbers sliced, a large farm fresh egg fried and topped it with a dash of salt and pepper and chopped parsley. It was an extremely satisfying and refreshing lunch.

Try different sliced veggie such as tomatoes or avocado and perhaps a squirt of Sriracha to add some heat.

Ricotta and Egg on Low Carb Sprouted Bread Recipe

By kimmy Published: April 29, 2015

  • Yield: 1 Servings
  • Prep: 5 mins

Calories: 252 | Fat: 12.3 g | Protein: 17.5 g | Net Carbs: 10 g | WW Points: 6



  1. Spread Tre Stelle Ricotta chese on a freshly toasted piece of Ezekiel Sprouted Flax bread.
  2. Spray a small frying pan with cooking spray to prevent sticking and cook egg to desired doneness. I prefer over easy.
  3. Place egg on prepared toast and sprinkle with salt, pepper and parsley. Enjoy!
By |2017-07-12T00:32:11+00:00April 29th, 2015|Lunch, Recipes|

About the Author:

Hello and thanks for popping by! My name is Kim and I love to cook low carbs recipes, desserts, salads and soups. I am always on the hunt for new recipes to make over. My husband Paul was diagnosed with slow onset Type 1 diabetes (LADA) over 5 years ago so we were forced to change the way we did things when it came to cooking. We have always been a healthy and active family. I play soccer, we both run 3-4 times per week and walk 5km most week days after dinner. Our kids play soccer and rugby and are no strangers to a healthy lifestyle. Spending time in the kitchen is always time well spent in my humble opinion and I love to share my cooking successes with you here. There may be hiccups along the way but we keep going and I hope our passion for food translates to your kitchen. Feel free to explore and remember to check us out on Face Book, Twitter, Instagram and Flickr.

Leave A Comment