Sandwich with Egg
Ingredients
- 2 Tsp/10 ml Olive Oil
- 2 Pc/100 g Egg Whole
- 1 Tsp/5 g Sea Salt
- 2 Pc/50 g Sourdough Bread
- 1 Small/30 g Tomatoes
- 0.5 Pc/75 g Avocado
- 30 gm/30 g Swiss Cheese
- 1 Tsp/5 g Cayenne pepper
- 2 Tsp/10 ml Water
Instructions
Heat the cooking spray in a small skillet over medium heat. Crack 2 pieces or 100 grams of egg into the egg mould and season with 1 teaspoon or 5 grams of cayenne pepper ,1 teaspoon or 5 grams of sea salt, and freshly cracked pepper to taste. Once the white of the egg is no longer transparent, add 2 teaspoons or 10 milliliters of water to the pan and cover it with a lid. Cook for about 1 minute or until the yolk is clouded over but still soft. Don't overcook, or the yolk will be hard. Toast 2 pieces or 50 grams of Sourdough Bread. Place 30 grams of swiss cheese on the Sourdough Bread bottom half, followed by the egg, 1 small size or 30 grams of sliced tomato, and 0.5 piece or 75 grams of avocado slices; season with sea salt and freshly cracked pepper to taste. Top with the remaining muffin half. Serve immediately.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 419Total Fat 23gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 14gCholesterol 386mgSodium 1443mgCarbohydrates 30gFiber 3gSugar 3gProtein 23g
