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Open-Face Egg Sandwiches
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
1In 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.
2Spread 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.