These egg sandwiches are very simple to make but yummy. If you're fearful of eating too many eggs, read our article on eggs and weight loss.
- 4 slices multigrain or wholemeal fresh bread
- 3 eggs
- 2 tbsp. low fat or no fat mayonnaise
- 2 tsp. Dijon mustard
- Handful spinach leaves
- Salt & pepper to taste
- In a small to med pot place the eggs and fill with water so the eggs are covered.
- Bring pot to the boil, turn down to a simmer and place a timer on for 7 minutes.
- Once boiled take out, pour out water and fill with cold water, pour out after 1 minute then add more cold water.Â Let cool for 5 minutes.
- When ready peel the shell off, run under tap for any remaining shell and place in a bowl or container. Mash with fork, add mayonnaise and Dijon mustard, mix so all incorporated and season with salt & pepper.
- Layout your bread, divide mixture in half on the two slices and spread out evenly.
- Lay the spinach leaves then place other bread on top. Cut crusts off then slice in half.
Servings: 2 Serving size:205g
|Average Serve||Average 100g|
|Energy||1690 kJ||822 kJ|
|404 Cal||196 Cal|
|Protein||20.6 g||10.1 g|
|Fat, total||14.8 g||7.2 g|
|- Saturated||3.1 g||1.5 g|
|Carbohydrate||43.5 g||21.2 g|
|- Sugars||5.1 g||2.5 g|
|Sodium||683 mg||333 mg|
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