Name: Egg, lettuce and tomato sandwich (ELT) | Healthy sandwiches | World Cancer Research Fund
Prep time: 10
Cook time: 10 min
Yield: 1
Ingredients: 2 medium eggs 2 slices wholemeal bread 1 level-tablespoon reduced-fat mayonnaise 2–3 leaves little gem lettuce, washed and patted dry (or other salad leaves) 1 medium tomato, sliced Pinch smoked paprika (optional) Freshly ground black pepper (optional)

Home - Recipes and Healthy Eating - Egg, lettuce and tomato sandwich (ELT)

A vegetarian twist on the classic processed meat sarnie

10 minutes (plus cooling time)

Serves 1

Recipe by: World Cancer Research Fund | Cancer and nutrition experts

Ditch the traditional processed bacon for something healthier. The addition of smoked paprika really perks up this meat-free twist on a classic.

> Take part in the Great British Sarnie Swap

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Recipe by: World Cancer Research Fund | Cancer and nutrition experts

Ditch the traditional processed bacon for something healthier. The addition of smoked paprika really perks up this meat-free twist on a classic.

> Take part in the Great British Sarnie Swap

Rate

Print

Method

Fill a medium-sized pan with cold water, and bring to the boil. Carefully lower the eggs into the water. Boil for about 7–8 minutes. Remove the eggs from the boiling water using a slotted spoon and plunge them into cold water.
Once cooled, remove the shell from the eggs and slice.
Spread the mayonnaise over both slices of the bread, and add the lettuce and slices of tomato to once slice.
Top with a layer the sliced egg and sprinkle over the paprika.
Finish with a grind of black pepper, and enjoy!

Twist it

For an extra hit of smoky (bacon-y) flavour, add a pinch of smoked paprika to the reduced-fat mayonnaise. Alternatively, mix into roughly mashed eggs.

Time savers

You can boil extra eggs to save time for lunches or snacks later in the week. Once cooled they can be kept in the fridge for up to 7 days (with the shell on).