So it was Easter over the weekend and I don’t know about you, but we’ve got leftover eggs. We also had leftover (gasp) bacon — how it wasn’t all gobbled up, I have no idea. There’s nothing better than bacon and eggs, and with a healthy sauce, this leftover egg sandwich is just about the tastiest lunch around. And it’s as easy as shelling a couple of eggs and layering on the goodness.
2 hard-boiled eggs, sliced
2 slices of bacon cut in half
1 tablespoon plain Greek-style yogurt
1 teaspoon grainy mustard
1 leaf romaine or lettuce
2 slices whole wheat bread, toasted
Gather the ingredients for making the sandwich. We had a great time naturally dying our Easter eggs this year, with really pretty results. You can use any type of mustard, but I love a strong grainy mustard for this sandwich.
Mix together the spread, which is wonderfully low-fat and seriously delicious.
Toss two slices of whole wheat bread in the toaster and thinly slice the eggs while they are toasting. Once they pop, spread each with equal amounts of the sauce and then begin layering on the ingredients. Give each side a sprinkle of salt, pepper, and a squeeze of lemon.
Press the sandwich together and cut in half. You’re ready for lunch!