Egg & cress sandwich
6
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 1 • Difficulty: Easy
This is a great low fat version of the classic egg mayonnaise - use it as a sandwich filling, on toast, in pitta bread or for dipping into with crispbreads.
Ingredients
Egg, whole, raw
2 medium, raw
Light Salad Cream
1 teaspoon(s)
Fat Free Natural Yogurt
10 g
Chives, Fresh
1 teaspoon(s)
Salt
1 pinch
Black pepper
0.125 teaspoon(s)
Calorie Controlled Brown Bread
2 slice(s)
Watercress
1 bunch(es)
Instructions
1
Boil the eggs for approximately 5 minutes, so they are hard boiled. Leave to cool for a couple of minutes.
2
Mash the eggs using a fork and stir in the salad cream, yogurt and chives. Season with salt and freshly ground black pepper. Serve on top of the bread with rocket or watercress to garnish.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.