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 leaves | 2 |
| Tomato | 4 slices |
| Cucumber | 4 slices |
| Egg | 1 |
| Low-fat salad dressing | 1/5 teaspoon |
| Seven-grain bread | 2 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
