Egg mayonnaise and lettuce bap recipe
Eggs are a great source of protein for kids that are growing. This works well in a lunchbox with some cherry tomatoes and a fruit snack pot.
Prep: 10 mins
Cook: 12 mins
Serves 1
Ingredients
- 1 egg
- 1 level tablespoon reduced-calorie mayonnaise
- large pinch of black pepper
- 1 large wholemeal bap
- small wedge of lettuce, to give 2 tablespoons when shredded
Complete your lunchbox with:
- 5 cherry tomatoes
- fruit snack pot (tinned fruit in juice)
- 200ml semi-skimmed milk
Method
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Place the egg in a small saucepan covered with water, bring to the boil and cook for 10 minutes. Plunge in cold water and leave to cool.
Information:Cook the egg the night before to save time in the morning rush.
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Remove shell and mash the egg with the mayonnaise and pepper.
-
Use to fill the bap, topping with the lettuce.
Information:Try cress or baby spinach instead of the lettuce. Pat it dry before adding to the bap, to avoid soggy bread.
