Breakfast Club Sandwich
CAL P/SERVE
554
kJ P/SERVE
2320
FAT P/SERVE
13.2g
SODIUM P/SERVE
1050g
We've used BBQ sauce in this recipe, if you don't like BBQ sauce due to the sweetness then substitute with relish or chutney, or even some wholegrain mustard.
Ingredients
- 6 slices light rye bread (we used Helgas Brand)
- 2 slices short cut (Canadian) bacon (we used Coles Brand)
- ¼ onion, diced
- 2 eggs
- 4 med sized mushrooms (140g)
- 4 slices tomato
- ½ cup lettuce, shredded
- Spray cooking spray
- Margarine
- 1 tbsp. BBQ Sauce
Method
- In a small non-stick frypan, spray with cooking spray and sauté onions and mushrooms for 4-5 mins until all cooked. Season with S & P, turn off heat and set aside.
- Cook bacon in non-stick frypan, sprayed with cooking spray. When both sides cooked, take off heat and place on paper towel.
- Same pan, cook the 2 eggs, with a little cooking spray. Turn over so both side cook.
- Toast your bread, lightly don't over toast. Spread the toast with a thin layer of light marg spread.
- Divide mushroom mixture onto 2 slices toast, spread out.
- Place 1 slice of bacon on each mushroom toast.
- Place another slice of toast on top.
- Then place lettuce and tomato slices, egg and squeeze a little BBQ sauce on top of the egg.
- Finish with the last slice of toast. Cut all crusts off with a sharp knife, and then cut the sandwich in half.
- Place a toothpick in the centre of each one and serve immediately.
Nutrition Table
Servings: 2
Serving size:355g
| Average Serve | Average 100g | |
|---|---|---|
| Energy | 2320 kJ | 653 kJ |
| 554 Cal | 156 Cal | |
| Protein | 29.2 g | 8.2 g |
| Fat, total | 13.2 g | 3.7 g |
| - Saturated | 4.7 g | 1.3 g |
| Carbohydrate | 73.2 g | 20.6 g |
| - Sugars | 8.3 g | 2.3 g |
| Sodium | 1050 mg | 297 mg |
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