CookSmart (14th Issue) Page12

EatSmart Recipes

Egg and Vegetable Sandwich

"3 Less" and "More Fruit and Vegetables" Dish

Feature

Egg yolks, containing a high level of cholesterol, are deemed unsuitable for frequent consumption. The fact is, the yolk is also rich in vitamins A, B6, B1, iron, zinc and protein; up to four yolks per week can be consumed by people who are not hyperlipidemic.

Sylvia LAM

Chairlady of Hong Kong Dietitians Association; Accredited Practicing Dietitian (Australia)

Cooking Method

1. Wash the lettuce, tomato, cucumber and egg.
2. Slice the tomato and cucumber.
3. Boil the egg on low heat. Then slice.
4. Place the lettuce leaves, tomato and cucumber slices evenly on a slice of seven-grain bread. Spread low-fat salad dressing over. Then cover with egg slices. Top with the other slice of bread.
5. Half the sandwich to serve.