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Ploughman’s eggy bread sandwich


Makes: 2
timePrep time: 15 mins
timeTotal time:
Ploughman’s eggy bread sandwich
Recipe photograph by Ant Duncan

Ploughman’s eggy bread sandwich

This sandwich has all the indulgence of a hot toastie but is nutritionally balanced with reduced-fat ingredients

Makes: 2
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
588Kcal
Fat
32gr
Saturates
8gr
Carbs
40gr
Sugars
8gr
Fibre
6gr
Protein
33gr
Salt
2.6gr

Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes

Ingredients

  • 4 slices wholemeal bread
  • 15g reduced-fat spread
  • 50g lighter mature grated cheese
  • 20g salad leaves (we used spinach, watercress & rocket mix)
  • 4 smoked ham slices (about 70g)
  • 1 tbsp onion chutney, plus extra to serve
  • 2 medium eggs
  • 1 tbsp olive oil
  • ½ x 300g pot reduced-fat coleslaw
  • 120g cherry vine tomatoes

Step by step

  1. Spread 2 slices of bread with the reduced-fat spread and top with the grated cheese, pressing down lightly to stick. Top with the salad leaves, followed by the ham slices. Spread the remaining 2 slices of bread with the onion chutney and flip over onto the ham to make 2 sandwiches.
  2. Whisk each egg in a separate wide, shallow bowl and season with salt and black pepper. Place one sandwich into one of the bowls of beaten egg, press down well and turn to coat the other side. Repeat with the second sandwich in the other bowl, so that both are evenly soaked.
  3. Heat the oil in a large non-stick frying pan, then add the sandwiches. Pour over any remaining egg and cook the sandwiches for 2-3 minutes on each side until golden brown.
  4. Cut each eggy bread sandwich diagonally in half and serve with the coleslaw, cherry vine tomatoes and extra onion chutney, if you like.

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