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Middle-eastern egg and cheese sandwich

Serves 2

Cooking instructions

  1. Mash 2 hard boiled eggs with a fork in a medium bowl.
  2. Stir in 1/4 cup reduced-fat cheese and 1 tablespoon pistachio dukkah.
  3. Top 2 slices of toasted rye sourdough with egg mixture, 25g (3/4 ounce) watercress sprigs and 1/4 thinly sliced small red onion. 

 

Preparation Time: 10 mins

Nutritional Information:

 

Per serve

Energy (kJ)

1418

Protein (g)

19.3

Total carbohydrates (g)

39.7

Total fat (g)

10.1

Saturated fat (g)

2.7

Fibre (g)

5

Sodium (mg)

447

 

TIP  We've used dukkah but you could add curry powder instead for a classic egg sandwich. Pistachio dukkah is available from most major supermarkets in the spice aisle. Store remaining watercress in the fridge with its stems in water, like flowers, for up to 2 days. 

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