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Tracey's Egg, Tomato and Salad Cream Sandwich

By WLR Founder, Tracey Walton

Ingredients

  • 2 Slices/72g Bread, Wholemeal, Batch, Loaf, Allinson
  • ½ Medium/61.5g Tomato, Fresh, Raw, Average
  • 1 Egg/50g Medium, Boiled, Average, Weight with Shell
  • 10g Salad Cream, Heinz

Method

Boil the egg for 10 mins. When cool, mash it up with the salad cream and some salt and black pepper, slice the tomato and make the sandwich.

Preparation Time 2 mins
Cooking Time 10 mins
Serves 1
Calories Per Serving 284

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