Meal Details
1. Avocado and bacon egg salad sandwich
655 cals, 36p, 29c, 39f (per meal)
12 large (600g)
1 tsp (6g)
4 tsp (12g)
8 slice(s) (80g)
2 avocado(s) (402g)
8 slice (256g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Use store-bought hard-boiled eggs or make your own and let cool in the refrigerator.
2
Cook bacon according to package. Set aside.
3
Combine the eggs, avocado, salt, and garlic in a bowl. Mash with a fork until fully combined.
4
Crumble bacon and add in. Mix.
5
Put egg salad in between bread to form sandwich.
6
Serve.
7
(Note: You can store any leftover egg salad in the fridge for a day or two)
2. Roasted cashews
155 cals, 4p, 8c, 12f (per meal)
3 tbsp, halves and whole (26g)