Ham and eggs sandwich recipe

  • Serves 4
  • 10 mins to prepare and 5 mins to cook
  • 155 calories / serving
  • Healthy
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Ham and eggs sandwich may be a classic hearty breakfast, but they'll taste even better for lunch as an open-sandwich.

  1. Brush 3 slices of rye bread bloomer with olive oil and grill for 1-2 minutes, each side.
  2. Boil the eggs for 6-7 minutes, then quarter.
  3. Between the bread slices, divide the British wafer thin Wiltshire cured ham slices , mixed salad leaves, sliced tomatoes, cornichons, the egg and some cress

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  • Ingredients

  • 3 slices rye bread bloomer
  • olive oil
  • 2 eggs
  • 1 x pack finest* British wafer thin Wiltshire cured ham
  • handful mixed salad leaves
  • 2 tomatoes, sliced
  • 8 cornichons, halved
  • handful of watercress sprigs
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  • Energy 645kj 155kcal 8%
  • Fat 7g 10%
  • Saturates 1.7g 9%
  • Sugars 2.7g 3%
  • Salt 1.3g 21%

of the reference intake
Carbohydrate 10.8g Protein 11.8g Fibre 1.9g

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