Egg & Herb Breakfast Sandwich

A fresh breakfast sandwich filled with softly cooked egg whites, lettuce, red pepper and chives.

🔎 Equipment

Non-stick frying pan, toaster, bowl

🥘 Ingredients

• White bread roll, phosphate-additive-free - 1
• Egg whites - 4
• Red pepper, thinly sliced - ¼
• Lettuce leaf - 2
• Mayonnaise - ¼ tbsp
• Fresh chives, chopped - ¼ tbsp
• Olive oil - ½ tsp
• Freshly ground black pepper - To taste

👨‍🍳 Method

1. Slice the bread roll and lightly toast the cut sides.
2. Heat the olive oil in a non-stick frying pan and cook the red pepper for 2–3 minutes.
3. Whisk the egg whites with the chives and black pepper.
4. Pour into the pan and gently scramble until cooked through.
5. Spread the mayonnaise over the toasted bread roll.
6. Add the lettuce, egg mixture and red pepper.
7. Serve immediately.

📊 Nutrition

🥗 Dietary Guide

Source