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Layered Egg Sandwich Served in a Glass

Layered Egg Sandwich Served in a Glass

layered sandwich


  • 2 hard boiled eggs, peeled and cut into quarters
  • 1 Lebanese cucumber, peeled, de-seeded and diced
  • 2 thick slices of wholegrain bread, toasted
  • 160g reduced fat ricotta cheese
  • 1/8 bunch of each finely chopped herbs (chives, parsley, dill, mint)
  • Pepper, to taste


  1. Tear the bread into bite size pieces and place into the oven or under the grill until toasted and slightly crunchy, turning occasionally.
  2. Stir the herbs into the ricotta and season with pepper to taste.
  3. Divide the cucumber in the bottom of two glasses followed by the bread chunks, ricotta and boiled egg. 


Replace cucumber with tomato or add diced ham.

Nutritional Information

  • Serving size 283g
  • Energy 965kJ 231kcal
  • Protein 16.8g
  • Total fat 9g
  • Saturated fat 3g
  • Carbs (total) 18.7g
  • Carbs (sugar) 5.2g
  • Sodium 324mg
  • Fibre 3.7g

All nutrition values are per serve.

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

Free range farm with two people