Egg and Vegetable Sandwich

More Fruit and Vegetables3 Less
Egg and Vegetable Sandwich
Sylvia LAM, Chairlady of Hong Kong Dietitians Association, said "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."
Ingredients (Serve 1):
Lettuce leaves2
Tomato4 slices
Cucumber4 slices
Low-fat salad dressing1/5 teaspoon
Seven-grain bread2 slices
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.
Per Serving:
Energy (Kcal)237
Carbohydrate (gm)27
Protein (gm)14
Fat (gm)8
Sugar (gm)6
Sodium (mg)393
The energy and nutrient content are estimated according to information from the USDA Nutrient Data Laboratory. Values are for reference use only.
This recipe is provided by Teresa New Life Coffee Shop.
Extract from CookSmart, Issue 14