Scrambled egg salad sandwich
It may sound strange, but my kids love eating takeaway sandwiches at delis at airports, especially the egg salad sandwiches. Since it's been a long time since we have gotten to an airport, I recreated this sandwich at home and now it has been our Sunday breakfast for quite some time. The only change I made to the recipe was replacing mayonnaise with Greek yogurt.
- 2 bread slices
- 1 egg
- ½ Tbsp butter
- 1 tsp Greek yogurt
- sat and pepper as per taste
- fresh greens like lettuce few leaves
- 1 slice cheese
- 1 tomato sliced
Toast bread slices.
Crack open egg in a bowl and whisk it. This would be a good time to ask your kids to help beat the eggs.
Heat butter in a pan. Once it melts, add beaten eggs, and keep mixing with a spatula.
Cook for 2-3 minutes.
Add salt and pepper to the Greek yogurt and whisk to a smooth consistency.
Spread the yogurt on the bread slices.
Assemble sandwich: Place lettuce leaves, cheese slice, tomato slices, scrambled eggs on one slice of bread and cover with another slice.
Cut lettuce leaves and tomato into smaller pieces to make it convenient and less messy for kids to eat.
Cut the sandwich diagonally and serve.
Wrap it in a piece of paper if your kids miss the takeaway feel of sandwich.