Egg & Cress Sandwich
"From Australian Better Homes & Gardens Diabetic Living March/April '17."
Original is 1 serving
Ingredients
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 by Step Method
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
No special items needed.