Egg sandwich
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
6 slices of breadMargarine/ Butter3 hard boiled eggsA handful of fresh coriander/ dhania leavesBlack pepperSalt
The only time consuming part of this recipe is the boiling of the eggs.
Place the eggs in a sufuria with water and bring the water and eggs to a boil. I don’t have a measure of knowing if they are fully done, I just give them 15 minutes to boil.
Toast the bread.
Around 2-3 minutes and voila, your bread will be toasted and all crusty. Repeat this for all the slices, just toasting one side, or you can do both for more crunchiness, I just did one
boring looking bread
Apply margarine or butter on the bread then place it in a pan, butter side down. Wait for
The charred parts are the most crunchy
At this point the eggs are done, drain over running water, let them cool then remove the shells.
The hard boiled eggs and dhania
Chop the eggs and put in a bowl and add the chopped dhania. In case you have fresh parsley you substitute the dhania with it.
Season with salt, black pepper and dried herbs, I used sage though parsely would be more preferable.
Then assemble the sandwich.
Take two slices of the toasted bread fill the insides with the egg and dhania mixture and voila breakfast is served.
Serving Size: Makes 6 sandwiches
Number of Servings: 1
Recipe submitted by SparkPeople user MISSANNICAH.
Place the eggs in a sufuria with water and bring the water and eggs to a boil. I don’t have a measure of knowing if they are fully done, I just give them 15 minutes to boil.
Toast the bread.
Around 2-3 minutes and voila, your bread will be toasted and all crusty. Repeat this for all the slices, just toasting one side, or you can do both for more crunchiness, I just did one
boring looking bread
Apply margarine or butter on the bread then place it in a pan, butter side down. Wait for
The charred parts are the most crunchy
At this point the eggs are done, drain over running water, let them cool then remove the shells.
The hard boiled eggs and dhania
Chop the eggs and put in a bowl and add the chopped dhania. In case you have fresh parsley you substitute the dhania with it.
Season with salt, black pepper and dried herbs, I used sage though parsely would be more preferable.
Then assemble the sandwich.
Take two slices of the toasted bread fill the insides with the egg and dhania mixture and voila breakfast is served.
Serving Size: Makes 6 sandwiches
Number of Servings: 1
Recipe submitted by SparkPeople user MISSANNICAH.
Nutritional Info Amount Per Serving
- Calories: 2,684.7
- Total Fat: 196.2 g
- Cholesterol: 1,517.8 mg
- Sodium: 4,242.1 mg
- Total Carbs: 143.9 g
- Dietary Fiber: 17.6 g
- Protein: 75.5 g
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