Guacamole Egg Salad Sandwich
Total time: 15 minutes
Serves 2
7.2 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
INGREDIENTS
¼ medium - Avocado, raw, ripe
1 medium - Tomato, raw, finely chopped
¼ cup, sliced - Onion, raw, sliced
1 medium - Green chili, raw, deseeded, finely chopped
1 tb - Coriander (cilantro) leaves, raw, chopped
4g - Black pepper, ground
1 regular - Chicken egg, whole, hard-boiled, diced
4 slices - Multi-grain breads
UTENSILS
Mixing bowl, Toaster, Chopping board, Knife
INSTRUCTIONS
1. In a bowl, add the avocado flesh and mash it roughly with a fork.
2. Add the finely chopped tomatoes, onion, green chili and cilantro. Season it with pepper. Set it aside.
3. Mix the diced-boiled eggs with the guacamole.
4. Use a toaster to toast the bread.
5. Spoon the guacamole egg mix on the toast and spread it evenly.
6. Serve it immediately.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 213g
Energy (kcal)
255.9
Carbs (g)
34.4
Proteins (g)
10.1
Fats (g)
6.9
Fibre (g)
7.2