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Egg and cucumber sandwich

Egg and cucumber sandwich
Photo: Kiwima, CC BY-SA 4.0, Wikimedia Commons · a similar dish

Ingredients

For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.

  • Wholemeal bread8
  • Eggs6
  • Natural yoghurt (curd)2½ tbsp
  • Black pepper (crushed)¼ tsp
  • Salt¼ tsp
  • Lebanese cucumbers1

You need

  • Medium saucepan with lid
  • Large mixing bowl
  • Potato masher or fork
  • Sharp knife and chopping board
  • Measuring cups and spoons
  • Lunchboxes with ice bricks

Method

  1. The night before: put 6 eggs in the saucepan and cover with cold water by 2 cm. Bring to the boil on high, then turn to medium and simmer for 10 minutes.
  2. The night before: tip out the hot water and cover the eggs with cold water for 5 minutes, until cool enough to hold. Put them in the fridge in their shells within an hour.
  3. In the morning: peel the eggs and mash them in the bowl with 2½ tbsp thick yoghurt, ¼ tsp salt and ¼ tsp pepper, until creamy with a few small lumps.
  4. In the morning: slice 1 cucumber very thinly and pat the slices dry with paper towel so the bread does not go soggy.
  5. In the morning: spread the egg on half of the 8 slices of bread, lay the cucumber on top, close the sandwiches and cut into triangles.
  6. In the morning: pack them with an ice brick.

Tips

  • Boil a few extra eggs for snacks. Unpeeled, they keep in the fridge for up to 5 days.

Make it easier

  • The night before: Boil the eggs for tomorrow's sandwiches tonight.

Keeping and freezing

  • Fridge: keeps 1 day in a lidded box. Cool it within an hour of cooking.
  • Freezer: does not freeze well; eat within the fridge time.

Good to know

  • Contains: gluten (wheat, oats), soy, egg, milk / dairy.
  • Toddlers: take their portion out before adding chilli or pepper.