Egg, Avocado and Olive Sandwich

Ingredients

• Avocado1/4 cup (38 g)
• Olives5 count (25 g)
• Egg1 count (55 g)
• Mayonnaise2 tablespoon (28 g)
• Sliced Bread2 slice (80 g)

Instructions

1. 1

   Step 1

   Place the egg in a pot of boiling water and boil for 8 minutes. Remove, stop cooking with cold water, peel, chop and set aside.

2. 2

   Step 2

   Meanwhile, cut the bread diagonally to divide it into two triangles.

3. 3

   Step 3

   Divide half of the mayonnaise into thirds to spread on the bread. Mix the remaining mayonnaise with the chopped egg and set aside.

4. 4

   Step 4

   Spread a little mayonnaise on one bread slice. Top with the chopped olives, spread a little mayonnaise on the other slice and place on top of the olives.

5. 5

   Step 5

   Spread mayonnaise on the bread and add the diced, sliced and/or mashed avocado.

6. 6

   Step 6

   Top with a bread slice and add the egg with mayonnaise.

7. 7

   Step 7

   Place another bread slice and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Egg, Avocado and Olive Sandwich can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.