Sliced Egg Sandwich
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Pickell | 1 | Serving | |
INGREDIENTS
| 1/3 | c | Mayonnaise |
| 2 | T | Plain yogurt |
| 2 | t | Dijon-style mustard |
| 2 | t | Honey |
| 1 | Whole grain bun | |
| Or kaiser bun | ||
| 4 | Fresh basil leaves, opt | |
| 2 | Hard cooked eggs, sliced | |
| 1 | Tomato, sliced | |
| 6 | Thin cucumber slices | |
| Alfalfa sprouts, Watercress | ||
| Or lettuce leaves |
INSTRUCTIONS
To make dressing, in a small bowl, combine mayo, yogurt, mustard and honey. Split bun in half. Place basil leaves on bottom half. Arrange egg, tomato, and cucumber slices on top of basil and drizzle with dressing. Top with alfalfa spprouts, watercress or lettuce leaves and drizzle additional dressing on top. Cover with top half of bun. Refrigerate remaining dressing for later use. TIP: for lunch bag, pack tomato slices and dressing separately. Submitted by Kathleen Pickell Posted to MM-Recipes Digest V3 #274 Date: Sun, 6 Oct 1996 15:59:01 -0600 From: netdir@cyberspc.mb.ca (S.Pickell)
A Message from our Provider:
“Exercise daily — walk with the Lord.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 610
Calories From Fat: 354
Total Fat: 39.8g
Cholesterol: 446.5mg
Sodium: 974.2mg
Potassium: 896.1mg
Carbohydrates: 45.9g
Fiber: 3.9g
Sugar: 27.3g
Protein: 20.1g