Name: Middle-eastern egg and cheese sandwich
Prep time: 15 min
Total time: 15 min
Ingredients: 2 hard-boiled eggs; 1/4 cup reduced-fat cottage cheese; 1 tablespoon pistachio dukkah; 2 slice rye sourdough, toasted; 25 gram watercress sprigs; 1/4 small red onion, thinly sliced

Middle-eastern egg and cheese sandwich

This delicious open sandwich is great for breakfast, lunch and everything in-between. The combination of creamy scrambled eggs and nutty Middle-Eastern spices is a match made in heaven.

Makes 2 Item

Prep

15M

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Ingredients

2 hard-boiled eggs

1/4 cup reduced-fat cottage cheese

1 tablespoon pistachio dukkah

2 slice rye sourdough, toasted

25 gram watercress sprigs

1/4 small red onion, thinly sliced

Method

1.Mash eggs with a fork in a medium bowl. Stir in cottage cheese and dukkah.

2.Top sourdough with egg mixture, watercress sprigs and onion.

We’ve used dukkah but you could add curry powder instead for a classic egg sandwich. Pistachio dukkah is available from most major supermarkets in the spice aisle. Store remaining watercress in the fridge with its stems in water, like flowers, for 2 days.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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