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Pregnancy Recipe

Lunch

Egg and vegetable wholemeal sandwich plate

A quick plate of wholemeal bread filled with thoroughly cooked egg, tomato and cucumber. Easy to make on a tired day and a source of protein and fibre.

Prep
10 min
Cook
12 min
Total
22 min
Portions
2
  • Easy
  • Pregnancy
  • Quick and easy
  • High-protein
  • Fibre-rich
  • Budget-friendly
  • Vegetarian
Wholemeal bread sandwich with cooked egg, tomato and vegetables on a plate

Make this recipe

Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

Swap an ingredient

Only swaps that keep this recipe pregnancy-safe are offered. Allergen information below updates when you choose one.

Ingredients

For 2 portions. Tick items as you go — nothing is changed for anyone else.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

  1. Step 1. Boil the eggs for 9–10 minutes until the white and yolk are firm, then cool and peel. Alternatively scramble them until fully set.
  2. Step 2. Wash the tomato and cucumber well and slice.
  3. Step 3. Soften the chopped onion in the oil for 2 minutes and let it cool a little.
  4. Step 4. Mash or slice the eggs, mix with the onion and fill the bread with the egg and vegetables.
  5. Step 5. Eat straight away, or wrap and keep chilled for a few hours only.

Allergens for your selection

  • Contains: Eggs
  • Contains: Cereals containing gluten

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.