Food > Recipe Directory > Courses/Meal Type > Appetizers > Egg and Avocado Sandwiches
Egg and Avocado Sandwiches Recipe
Egg and Avocado Sandwiches
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
| 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 |
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Source
Homemakers Magazine: May 2006
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