Egg Sandwich with Pumpkin Seeds
(2 votes)
(2 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Healthy, because
Even smarter
This well-rounded sandwich is low in fat, calories and carbs but rich in protein thanks to the eggs.
Add some turkey breast for more protein.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 handful Lettuce (or curly endive)
- 2 ripe Tomatoes
- 2 hard-boiled eggs
- ⅔ cup cream cheese (slightly softened)
- 2 tsps grated Horseradish
- 2 Tbsps chopped Fresh herbs (such as chives, thyme, tarragon, etc.)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 red Bell pepper (washed)
- 1 handful Onion sprouts (may substitute)
- 2 Tbsps toasted Pumpkin seed
- 4 Whole Grain Rolls (sliced in half)
Preparation steps
1.
Wash the lettuce and spin dry. Wash, trim and slice the tomatoes. Slice the hard-boiled eggs.
2.
In a small bowl, combine the cream cheese, horseradish, chopped herbs, salt and pepper, mixing until smooth and creamy. Chill in the refrigerator until ready to use.
3.
Trim the red pepper and cut into thin strips.
4.
Spread the cream cheese mixture on the bottom half of the roll. Add lettuce, sprouts, tomato slices, sliced eggs, pepper slices, and sprinkle with toasted pumpkin seeds. Top with remaining half of roll. Serve.
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