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Jessica New Alford
Club sandwich with egg, chicken and avocado
Club sandwich with egg, chicken and avocado.
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Ingredients
Directions
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Boil the eggs hard in 8 minutes and start to frighten under cold running water. Cut the eggs into slices.
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Roast the bread in the toaster until golden brown.
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Cut the chicken fillet and tomato into thin slices.
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Cut the avocado half in half. Remove the kernel and scoop out the flesh with a spoon from the peel. Cut the flesh into thin slices.
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Brush the bread with the cheese spread. Divide the avocado and tomato slices over a portion of the slices of bread.
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Season with salt and pepper. Put a slice of bread on it, with the covered side up, and divide the chicken and the egg over it.
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Cover with the rest of the bread, with the covered side down.
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Cut the sandwich diagonally in half and insert a skewer in each half.
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20 minLunchmild olive oil, extra fine mushroom, Organic chickpeas in pot, chickpea flour, wheat flour, baking powder, noble yeast flakes, tap water, Baton vegan mayonnaise, lamb's lettuce,vegan omelette with mushrooms -
30 minLunchmultigrain rice, nut rice, lime, sunflower oil, cumin powder (djinten), coriander, Red onion, black beans, lettuce, tomato, maize, avocado, sour cream,mexican low-fat salad -
30 minLunchItalian bread roll, thyme, chives, rosemary, garlic, olive oil, red pointed pepper, ripe pear, soft goat cheese, flat leaf parsley, gorgonzola, philadelphia,stuffed peppers with garlic bread -
20 minLunchSpinach, fresh ginger, garlic, green pepper, Red pepper, butter, laurel leaf, cumin powder (djinten), onion, tomato, turmeric, garam masala, vegetable stock, cream, yogurt, fresh mint,indian spinach soup
Nutrition
565Calories
Sodium0% DV1.390mg
Fat42% DV27g
Protein60% DV30g
Carbs16% DV47g
Fiber20% DV5g
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