Open-Face Egg Sandwiches

Open-Face Egg Sandwiches

0 Reviews
From: Diabetic Living Magazine

Breakfast, lunch or dinner, these egg sandwiches are perfect any time of day.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 cup frozen shelled sweet soybeans (edamame), thawed
  • 1 avocado, halved, seeded, and peeled
  • 2 tablespoons lemon juice
  • 2 garlic, minced
  • ¼ teaspoon salt
  • ½ cup chopped red sweet pepper
  • 4 very thin slices firm-texture whole wheat bread, toasted, or 2 whole wheat pita bread rounds, split in half horizontally
  • 4 hard-cooked eggs, thinly sliced (see Tip)
  • Freshly ground black pepper

Preparation

  • Prep

  • Ready In

  1. In a medium bowl, combine edamame, avocado, lemon juice, garlic, and salt; use a fork or potato masher to mash ingredients together until avocado is smooth and edamame is coarsely mashed. Stir in sweet pepper.
  2. Spread edamame mixture atop bread slices or on pita halves. Arrange egg slices atop edamame mixture. Sprinkle with black pepper.
  • Tip: Look for hard-cooked eggs in the deli section or salad bar area of your supermarket.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 240 calories; 14 g fat(3 g sat); 6 g fiber; 17 g carbohydrates; 14 g protein; 212 mg cholesterol; 4 g sugars; 293 mg sodium;
  • Carbohydrate Servings: 1
  • Exchanges: 2½ medium-fat protein, 1 starch

Reviews 0