Egg with Vegetables Sandwich
Total time: 15 minutes
6.3 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
3 tsp - Oil, olive
3 pcs - Medium, egg, whole
1 dash - Salt, table
1 pinch - Pepper, black
6 slice - Bread, whole-wheat
3 pcs - Lettuce, green outer leaf
3 pcs - Lettuce, red outer leaf
1 pc - Radish, red, thinly sliced
45g - Cucumber, with peel, thinly sliced
¼ cup - Tomatoes, red, ripe, thinly sliced
½ cup - Avocado, thinly sliced
Frying pan, Non-stick pan, Chopping board, Knife
1. Heat the oil in a frying pan, add egg and season it with salt and pepper to taste. Fry the egg until the whites are set or to your desired doneness. Set aside.
2. Heat a non-stick pan and toast the bread slices for 1 minute on each side.
3. Top the three bread slices with the fried eggs. Arrange the green and red lettuce, radish, cucumber, tomatoes and avocadoes on the top of the egg. Cover it with the remaining bread slices and serve warm.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 215g