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Egg mayonnaise and lettuce bap

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Prep time
10 mins

Cooking time
12 mins

Effort
Medium effort

Serves
1

  • 1 egg
  • 1 level tbsp reduced-calorie mayonnaise
  • Large pinch of black pepper
  • 1 large wholemeal bap
  • Small wedge of lettuce, to give 2 tbsp when shredded

  • Complete your lunchbox with:
  • 5 cherry tomatoes
  • Fruit snack pot (tinned fruit in juice)
  • 200ml semi-skimmed milk

1

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.

Cook the egg the night before to save time in the morning rush.

2

Remove shell and mash the egg with the mayonnaise and pepper.

3

Use to fill the bap, topping with the lettuce.

Try cress or baby spinach instead of the lettuce. Pat it dry before adding to the bap, to avoid soggy bread.