Egg Sandwich

New year, new recipes!!

This sandwich is super quick to make, it’s an excellent source of protein, vitamin A, phosphorus and folates, as well as vitamin K and manganese. It can be used as breakfast or dinner and will satisfy us due to its fiber, protein and fat content.

Approximate Nutritional Content: Entire Recipe

• Calories: 345 kcal

• Grams of fat: 18 gr. equivalent to 3 fat servings

• Grams of protein: 17 gr. equivalent to 2.5 protein servings

• Grams of carbohydrates: 33 gr. equivalent to 2 carbohydrate servings

Note: nutritional information may vary according to the quantity and type of ingredients we use, as well as the portion size

Ingredients:

• 1 whole wheat English muffin (can be Bimbo thin bread)

• 1/4 of an avocado

• 1/2 cup of spinach

• 1 slice of cooked bacon cut in half

• 1 hard boiled egg

• Salt and pepper

Preparation:

• Place the muffin in a toaster or toaster oven and toast.

• Cut the avocado into 4 pieces and use 1/4 cut in half without the peel.

• Mash the avocado and spread on one of the bread halves. Place the spinach on top and then the bacon.

• Slice the egg and place on top of the bacon, season with salt and pepper to taste. Put the other bread half on top and done!!

Bon appétit!