Scrambled Egg and Smoked Turkey Sandwich (For One) |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I wanted something different and nutritious for brunch so I came up with this low carb but very tasty sandwich. I served it with a glass of iced Rooibos-Lavender sun tea. Note: Make sure the eggs have cooled sufficiently as the mayo dressing will run if you don't. Note: I didn't add the cooling time for the eggs in this recipe. Ingredients:
2 egg substitute (i used 1/2 cup liquid nu-laid) |
1 teaspoon celery (chopped small) |
1/2 teaspoon garlic chives (chopped small) |
1/8 teaspoon lime juice |
2 slices smoked turkey |
1 tablespoon vegan mayonnaise |
2 slices low-carb bread (i used toasted rye) |
1/4 cup lettuce (shredded) |
1 dash paprika |
salt and pepper (to taste) |
Directions:
1. Spray a non-stick skillet lightly with oil. Heat on medium high for a few minutes.
2. Add the egg and swirl it round in the skillet then mix with a spatula much like you would scrambled eggs. Once its done, turn out onto a plate and refrigerate until cold.
3. In the meantime, chop up your celery and chives and set aside in a medium sized bowl. Add the lime juice and give it a good stir.
4. Add the Vegan Mayo with a little salt and pepper and a dash of paprika. Stir again to make sure the ingredients are all combined.
5. Once the eggs are cooled down add to the Mayo mixture.
6. Toast your bread until just golden. Add the shredded lettuce and top with the egg/mayo mixture. Top with the smoked turkey.
7. Serve with a refreshing glass of iced tea.
8. Bon Appetit!
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