EVO Classic Egg Sandwich
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Difficulty Level: Easy
1 tbsp oil
150 ml EVO eggs
Salt to taste
Black pepper powder to taste
2 tbsp vegan mayonnaise
1 tsp dijon mustard
1 tbsp mixed herbs
¼ cup black olives, pitted & sliced
1 small onion, finely chopped
4 Whole wheat bread slices, toasted
5-6 lettuce green leaves, washed and dried
In a bowl, add in vegan mayonnaise, dijon mustard and mixed herbs.
Mix well till combined and refrigerate till in use.
Wash and clean the lettuce greens, immerse in cold ice water and refrigerate till in use.
Note: Immersing clean lettuce greens in cold ice water helps to keep the leaves crispy, fresh and retain its colour.
Toast the whole wheat bread slices and set aside till in use.
Heat oil on a non-stick pan, pour in EVO eggs and season with salt and pepper.
Cook on medium low heat while stirring continuously to make scrambled eggs.
In a bowl, add in the seasoned vegan mayonnaise, black olives, onions & scrambled eggs and mix well.
Layer the lettuce greens on toasted bread slices, add in the prepared egg filling, cover with another bread slice.
Cut in two halves and serve with choice of accompaniments.