Egg and Avocado Sandwiches

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By: The Homemakers Test Kitchen

Add some zing to the traditional array of tea sandwiches with these up-to-date fillings.

Ingredients

6 eggs

1/2 cup (125 mL) finely chopped fresh coriander

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) pepper

1-1/2 tbsp (22 mL) extra-virgin olive oil

1/3 cup (75 mL) finely chopped white onion

Half jalapeño pepper, seeded and minced

Softened butter

12 slices white or whole wheat sandwich bread

2 avocados, thinly sliced

Preparation

In bowl, beat together eggs, coriander, salt and pepper. Heat oil in large nonstick skillet over medium-high heat; add onion and jalapaño and sauté for 30 seconds. Add egg mixture; reduce heat to medium-low and cook, gently lifting egg at sides with spatula to allow egg to flow underneath until set on top. Transfer to plate; let cool. Cut into 6 wedges. Butter bread slices on one side. Top half of the bread slices with egg, then avocados; top with remaining bread slices. Cut off crusts; cut into finger sandwiches as desired.

Serving(s): 18 to 24

Nutritional Information
Per each of 24 pieces: about
Calories	92
Protein	3 g
Fat (total)	6 g
Sat. Fat	2 g
Carbohydrate	7 g
Fibre	1 g
Cholesterol	50 mg
Sodium	135 mg
Calcium	2 % RDI
Iron	5 % RDI
Vitamin A	4 % RDI
Vitamin C	3 % RDI
Folate	12 % RDI

Also in this menu:

A menu fit for a queen

Source

Homemakers Magazine: May 2006

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