Egg, Bacon and Cucumber Sandwich

Egg, Bacon and Cucumber Sandwich image Author: Canadian Living Credits: Egg, Bacon and Cucumber Sandwich image

This breakfast-inspired sandwich goes well with a handful of cherry tomatoes. If your little one is adventurous, try adding chopped fresh chives to the egg. Pack the cucumbers separately to keep the bread from getting soggy.

  • Portion size 1 serving
  • Credits : Canadian Living Magazine: September 2014

Ingredients

  • 1 egg peeled
  • 1/2 teaspoon Dijon mustard
  • 2 slices sodium-reduced bacon
  • 2 slices whole wheat bread
  • 7 slices English cucumbers

Method

In bowl, use fork to mash egg together with mustard.

In skillet, cook bacon over medium heat, turning once, until crisp, about 5 minutes. Transfer to paper towel–lined plate to cool. Chop into 1-inch (2.5 cm) pieces.

Spread egg mixture over 1 slice of the bread; top with bacon and the remaining slice of bread. Add cucumber to sandwich just before serving.

Nutritional facts per serving: about

  • Fibre 7 g
  • Sodium 608 mg
  • Sugars 7 g
  • Protein 26 g
  • Calories 390.0
  • Total fat 13 g
  • Potassium 548 mg
  • Cholesterol 242 mg
  • Saturated fat 4 g
  • Total carbohydrate 43 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 43.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 12.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Egg, Bacon and Cucumber Sandwich

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