Egg Sandwich recipe

Here's a quick, easy vegetarian option for lunch or on the weekends. Lot's of fiber and protein! Great for those hot days so no oven required.

Open Face Egg Sandwiches

Servings:  4 (1 open face sandwich each)

Carb per serving: 17g

1 cup frozen shelled edamame soybeans, thawed
1 small avocado, halved, seeded and peeled
2 tablespoons lemon juice
2 cloves garlic, minced
¼ tsp. salt
½ cup chopped red sweet pepper
4 very thin slices firm-texture whole wheat bread, toasted or 2 whole wheat pita rounds split in half horizontally
4 hard-cooked eggs, thinly sliced

1.      In a medium bowl, combine edamame, avocado, lemon juice, garlic, and salt; use a fork or potato masher to mash ingredients together until avocado is smooth and edamame is coarsely mashed.  Stir in sweet pepper.

2.      Spread edamame mixture on top of bread slices or on pita halves. Arrange egg slices on edamame mixture. Sprinkle with black pepper.

Per serving:  240 calories, 14g total fat (3g sat fat), 212 mg chol, 293 mg sodium, 17g carb, 6g fiber, 14g protein. Exchanges: 1 starch, 2.5 medium –fat meat, carb choices 1