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Boiled Egg and Chicken Sandwich

Print Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Course Breakfast|Brunch|Snack
Servings 4
Calories 244 kcal

Ingredients
  

  • 8 Whole wheat or Multi grain bread slices
  • 2 nos. Boiled eggs
  • ½ cup Chicken , boiled and finely shredded
  • 2 tbsp Cheese or cheese spread
  • 1 tbsp Capsicum, finely chopped
  • 1 tbsp Carrot, grated
  • 2 tbsp Celery, chopped stalk
  • 2 tbp Hung curd
  • ½-¾ tsp Pounded pepper or to taste
  • ¾ tbsp Mustard paste or Kashundi or to taste
  • 2-3 tsp Honey or to taste
  • ¾ tbsp Tomato ketchup or to taste (hot & sweet preferably)
  • ½ tbsp Chili flakes
  • Salt-to-taste

Instructions
 

  • In a mixing bowl grate the boiled eggs, mix in the shredded chicken, grated cheese, hung curds, chopped capsicum and celery, grated carrots
  • Blend in all the sauces spices and condiments and honey
  • Add salt, mix well, taste and adjust seasonings
  • Apply the filling generously on 4/5 slices of bread, and make sandwiches
  • Cut into two or four, and serve with a beverage of your choice
  • The filling can be stored in airtight container in the refrigerator for a day or two
  • The filling can be used as topping for savory biscuits/crackers or khakras
  • Filling can be used to make “roti rolls” or a base spread for burgers

Notes

Highlights:
A iron rich sandwich with the goodness of good quality protein coming from egg and chicken making it a balanced and healthy dish.
NUTRIENT VALUES PER SERVING
Energy
 244 Kcal
Carbohydrate
 29 g
Protein
 13 g
Fat
 8 g
Calcium
 89 mg
Iron
 2.4 mg
Total Fibre
 0.2 g