Kale, Egg & Swiss Breakfast Sandwich
A filling handheld breakfast from your Week 4 FareRx bag - about 31g carb and 28g protein per serving (USDA-estimated).
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
Whole-wheat bread brings fiber that softens the carb hit, and the egg and swiss load it with protein to keep you full to lunch.
Ingredients
- •2 eggs
- •1 small handful kale
- •1 slice swiss cheese
- •2 slices whole-wheat bread, toasted
- •drizzle of olive oil
From your pantry: olive-oil.
Method
- 01
Wilt the kale in a little olive oil, then push to the side.
- 02
Cook the eggs into a folded round and lay the swiss over them to melt.
- 03
Pile the egg and kale on the toast and close the sandwich.
Dietitian’s notes
- →Wilt the kale right in the egg pan so it cooks into the folded egg.
- →Toast the bread so the sandwich holds together and doesn't go soggy.
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