Egg and Avocado Sandwiches
Calories: 99kcal
These elegant, nutritious texture modified sandwiches are perfect for both winter and summer.
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Ingredients
For the Bread
- 100 g (6 slices) White bread - Crusts removed
- 800 mL Full Cream Milk
- 5 Scoop A Shape It Powder
For the Mashed Egg
- 3 large Eggs
- 100 g Mayonnaise
- 1 tsp Dijon Mustard
- Salt & Pepper
For the Avocado Puree
- 2 Avocados (ripe)
- 20 ml Lemon Juice
- Salt & Pepper
Instructions
For the Sandwich Bread - Soaked
- Line a lamination tray with cling film.
- Lay the bread onto tray, ensuring each piece is not overlapping.
- In a saucepan over medium heat, bring milk and Shape It Powder to the boil, stirring occasionally.
- Use a fork to pierce holes into the bread to help milk solution soak evenly into the bread.
- Pour 3/4 cup of hot milk solution over the bread, and keep the remaining liquid hot. Allow to soak in for 1 minute.
- Turn bread over, and pour remaining ¼ cup of hot milk solution over and unsoaked parts. Allow to soak and refrigerate for 2 – 3 hours.
For the Mashed Egg
- Boil eggs for 12 minutes, and allow to cool completely before removing the shell.
- Combine egg with mayonnaise and mustard in a medium bowl. Mash with a fork or whisk until well combined, and no lumps. Season.
For the Avocado Puree
- Remove the skin from the avocado.
- Combine avocado flesh and lemon juice in a bowl. Mash with a fork or whisk until well combined, and no lumps. Season.
Assemble the Sandwich
- Before filling and serving cut off any dried or unsoaked pieces and remove any excess liquid formed around the edges.
- Divide egg and avocado mixture evenly between shaped bread slices. Serve.
Notes
Tip:
Press the egg and avocado through a fine sieve to achieve a smooth consistency.
Nutrition
Serving: 97.9g | Calories: 99kcal | Carbohydrates: 7.6g | Protein: 4.3g | Fat: 5.4g | Saturated Fat: 2g | Sodium: 135mg | Potassium: 167mg | Fiber: 1.5g | Sugar: 3.9g | Vitamin A: 47.7IU | Vitamin C: 0.6mg | Iron: 0.4mg