Filter
Reset
Sort ByRelevance
Jessica New Alford
Club sandwich with egg, chicken and avocado
Club sandwich with egg, chicken and avocado.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Boil the eggs hard in 8 minutes and start to frighten under cold running water. Cut the eggs into slices.
-
Roast the bread in the toaster until golden brown.
-
Cut the chicken fillet and tomato into thin slices.
-
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.
-
Brush the bread with the cheese spread. Divide the avocado and tomato slices over a portion of the slices of bread.
-
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.
-
Cover with the rest of the bread, with the covered side down.
-
Cut the sandwich diagonally in half and insert a skewer in each half.
-
60 minLunchbutter, onion, thyme, laurel leaf, flour, White wine, vegetable stock, White bread, old cheese, fresh parsley,onion soup with Christmas croutons -
25 minLunchBrie, honey, flour, egg, unsalted mixed nuts, frying oil, lamb's lettuce, mixed leaf lettuce, dried apricots, white raisin, apricot jam, orange liqueur,breaded brie with apricot chutney -
10 minLunchsun-dried tomato, egg, fresh basil, grated, olive oil,italian scrambled eggs -
45 minLunchskinny bovine, oil, Bumbu spice for rendang, coconut milk, vinegar, sugar, turmeric, cucumber, butter, flour, egg, bread-crumbs, frying oil,rendang croquettes with sweet and sour cucumber
Nutrition
565Calories
Sodium0% DV1.390mg
Fat42% DV27g
Protein60% DV30g
Carbs16% DV47g
Fiber20% DV5g
Loved it