Recipe Image

Open-Face Egg Sandwiches

  • 5 m
  • 15 m
Diabetic Living Magazine
“Breakfast, lunch or dinner, these egg sandwiches are perfect any time of day.”


    • 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


  • 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.
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