Egg & Cress Sandwich

1
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"From Australian Better Homes & Gardens Diabetic Living March/April '17."

Original recipe yields 1 serving
OK

Nutritional

  • Serving Size: 1 (566.1 g)
  • Calories 890.8
  • Total Fat - 51.5 g
  • Saturated Fat - 16.1 g
  • Cholesterol - 1810.3 mg
  • Sodium - 1096.5 mg
  • Total Carbohydrate - 34.7 g
  • Dietary Fiber - 1.6 g
  • Sugars - 5.5 g
  • Protein - 66.6 g
  • Calcium - 429.4 mg
  • Iron - 10.7 mg
  • Vitamin C - 2 mg
  • Thiamin - 0.5 mg

Step 1

Put eggs in a saucepan, cover with cold water and bring to the boil and simmer for 5 minutes, adding asparagus for the last 30 seconds and then drain and rinse in cold water.

Step 2

Peel eggs, and put in a small bowl, diagonally slice asparagus and then combine egg and asparagus with a fork and then add curry powder, mayonnaise, lemon juice and pepper and stir well.

Step 3

Place 1 slice of bread on a plate and spoon watercress and egg mixture onto bread and top with second slice of bread.

Step 4

TIP - The egg mixture could be made the night before and kept, covered, in the fridge.

Tips & Variations


No special items needed.

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