Layered Egg Sandwich Served in a Glass
Layered Egg Sandwich Served in a Glass
- Preparation time 20 mins
- Serves 2 people
- Download as PDF
- Publication
- Categories
Ingredients
- 2 hard boiled eggs, peeled and cut into quarters
- 1 Lebanese cucumber, peeled, de-seeded and diced
- 2 thick slices of wholegrain bread, toasted
- 160g reduced fat ricotta cheese
- 1/8 bunch of each finely chopped herbs (chives, parsley, dill, mint)
- Pepper, to taste
Method
- Tear the bread into bite size pieces and place into the oven or under the grill until toasted and slightly crunchy, turning occasionally.
- Stir the herbs into the ricotta and season with pepper to taste.
- Divide the cucumber in the bottom of two glasses followed by the bread chunks, ricotta and boiled egg.
Notes
Replace cucumber with tomato or add diced ham.
Nutritional Information
- Serving size 283g
- Energy 965kJ 231kcal
- Protein 16.8g
- Total fat 9g
- Saturated fat 3g
- Carbs (total) 18.7g
- Carbs (sugar) 5.2g
- Sodium 324mg
- Fibre 3.7g
All nutrition values are per serve.