307
CALORIES
23.6
PROTEIN (G)
34.3
CARBS (G)
7.4
FAT (G)
5
FIBRE (G)
Method
Boil the whole eggs for 8–9 minutes, then cool quickly in cold water and peel.
Chop the boiled eggs and combine with the cooked egg whites, light soft cheese, spring onion, onion powder, paprika, salt and black pepper.
Layer lettuce and egg salad over two bread slices, close with the remaining bread and cut each sandwich in half.
ALLERGENS
Contains egg, milk and cereals containing gluten. Check bread and soft-cheese labels.
STORAGE & REHEATING
Keep the egg filling covered in the refrigerator for up to 2 days. Assemble just before eating and keep chilled.
COACH NOTE
A practical protein-led breakfast. Add fruit or vegetables alongside if you want a larger-volume meal.
EQUIPMENT
Small saucepan, bowl, fork, knife and chopping board.
PRACTICAL ADJUSTMENTS
Use certified gluten-free bread if required. A suitable dairy-free soft cheese can replace the Philadelphia; recalculate nutrition after substitutions.
FREEZER GUIDANCE
Not recommended; egg filling and lettuce lose their texture.
DIETARY SUITABILITY
As written: Vegetarian, high protein. Recalculate nutrition after substitutions.