PER SERVING (1 sandwich)
- Fat.13 g
- Saturated Fat.3 g
- Cholesterol.175 mg
- Carbohydrates.52 g
- Fibre.3 g
- Sugars.5 g
- Protein.16 g
- Sodium.670 mg
- Potassium*.188 mg
|2||ciabatta buns, halved|
|1||cloves of garlic, halved|
|1/4 cup / 50 ml||light artichoke and asiago dip|
|1 cup / 250 ml||lightly packed baby arugula leaves|
|1||vine-ripened tomato, sliced|
|1 package / 88 g||EGGS2go! Omega 3 Hard Boiled Snack Pack, sliced|
|Salt and pepper (optional)|
Preheat the broiler to high. Toast the buns, cut-side-up, until golden. Rub the cut sides of the garlic clove over the toasted sides of the buns.
Spread an equal portion of the artichoke dip evenly over the bottom halves of each bun. Top with the arugula, tomato and egg. Sprinkle with salt and pepper (if desired); cap with remaining bun halves.
Add some extra protein to this sandwich with crispy Italian 'bacon'. Arrange thinly sliced prosciutto on a foil-line baking sheet and bake at 400°F (200°C) for 10 minutes or until crisp.
Replace the artichoke dip with another favourite dip or spread such as hummus, baba ganoush or roasted red pepper dip.
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