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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 minLunchgreen bean, wild salmon, Greek yoghurt, paprika, iceberg lettuce, wrapt tortillas, capers,wrap with salmon, green beans and capers -
10 minLunchchilled freshly floured rice, chilled cooked quinoa-bulgur mix, fresh salad cheese cube, Love Beets Baby beets mild vinegar, lemon, mild olive oil,salad with cauliflower rice and beetroot -
20 minLunchApple, bacon strips, juice of orange, lentils (300 g),lentil salad with apple -
15 minLunchmedium sized egg, water, unsalted butter, smoked salmon cubes, San Francisco sourdough bread, fresh chives,scrambled eggs with smoked salmon on sourdough bread
Nutrition
565Calories
Sodium0% DV1.390mg
Fat42% DV27g
Protein60% DV30g
Carbs16% DV47g
Fiber20% DV5g
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