C H E E S E & T U R K E Y
E G G D I P P E R S
T h i s b r e a k f a s t i s t h e p e r f e c t w a y t o k e e p g o i n g t h r o u g h o u t t h e d a y. T h e p r o t e i n f r o m
t h e e g g a n d t u r k e y, p l u s t h e f i b r e f r o m t h e w h o l e w h e a t b r e a d , w i l l h e l p k e e p yo u
f u l l . Fo r m o r e c o l o u r a d d i n s p i n a c h o r t o m a t o e s a n d s e r v e w i t h y o u r f a v o u r i t e f r u i t .
COOKING TIME
10 MIN
PREP TIME
10 MIN
S ERV I N G S
6
1. Soft-cooked eggs: Carefully lower eggs into a pot of
boiling water and start the timer for 5 minutes. After 5
minutes drain, then rinse eggs in cold water immediately
to prevent overcooking.
I N G R E D I E N T S
6 eggs
12 slices d e l i t u rkey
4 slices natural cheese
8 slices whole wheat bread
3 tbsp (45 mL) canola oil
D I R E C T I O N S
2. Dippers: Meanwhile layer three turkey slices and one
slice of cheese over bread. Top each sandwich with an
additional piece of bread. Repeat until 4 sandwiches have
been made. Generously brush canola oil on the outside of
each slice of bread. Cook each sandwich for 2 minutes on
each side, or until bread is toasted and cheese is melted.
Place sandwiches on a cutting board and slice each into 5
soldier strips. Serve on a large platter.
3. Break the tops off the soft-cooked eggs and dip
soldiers into the egg dip. Use a spoon to eat the rest of the
egg once you are f inished dipping.
Tip: Add spinach or another veggie to make this a colourful
and nutritious breakfast option.
N U T R I T I O N
N u t r i t i o n Fa c t s p e r 1 s e r v i n g ( 1 / 6 o f r e c i p e ) : 3 6 0 c a l o r i e s | 3 0 g p r o t e i n | 1 6 g f a t | 3 4 g c a r b o h yd r a t e
| 5 g fibre | 4 g sugars | 1700 mg sodium
Pa g e 7