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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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35 minLuncholive oil, peanut oil, garlic, paprika, celeriac, potato, vegetable stock of tablet, herbal broth from tablet, cooking cream, demi crème fraîche, spring / forest onion, Red onion, Brown sugar, old cheese, rolling brown bread, brown baguette,celeriac soup with red onion crostini -
60 minLunchQuinoa, vegetable stock, bottle gourd, fennel bulb, fennel seed, olive oil, lamb's lettuce, raisins, sour apple, balsamic vinegar, cloudy apple juice, horseradish paste, salt, pepper, hard goat cheese, sunflower seeds,the pumpkin salad with goat cheese from marieke paalmans -
15 minLunchpork fillets, whipped cream, Japanese soy sauce, shawarma sandwiches, cucumber, romatomatics, winter carrot, oil,pita pork fillet with vegetables -
20 minLunchfish bouillon tablet, pasta, tuna, Red onion, fresh dill, capers, sour cream, tomato ketchup, mayonnaise, chili powder,pasta salad with tuna and dill
Nutrition
565Calories
Sodium0% DV1.390mg
Fat42% DV27g
Protein60% DV30g
Carbs16% DV47g
Fiber20% DV5g
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