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Monday, September 13, 2010

Egg Sandwich-Open Faced

Servings 4 (1 open-face sandwich each)
Carb. per serving 17g
Prep time 15 minutes

1 cup frozen shelled sweet soybeans (edamame), thawed.

1 small avocado, halved, seeded, and peeled.

2 tablespoons lemon juice

2 cloves garlic, minced

1/2 cup chopped red sweet pepper

4 thin slices firm-texture whole wheat bread, toasted, or
2 whole wheat pita rounds, split in half horizonally

4 hard-cooked eggs, thinly sliced

prep info;

1. In large bowl, combine edamame, avocado, lemon juice, garlic, and 1/4 teaspoon salt(optional), use a fork or potato masher to mash ingredients together until avocado is smooth and edamame is coursely mashed. Stir in sweet pepper.

2. Spread edamame mixture on top of bread slices or on pita halves. Arrange egg slices on edamame mixture. Sprinkle with black pepper.

per serving;

240 cal, 14g total fat (3g sat. fat), 212 chol., 293mg sodium, 17g carbs, 6g fiber, 14g protien. Carb of choice; 1

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