Egg Sandwich, Corn, and Cucumbers
Lunchbox

Egg Sandwich, Corn, and Cucumbers

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Total time
20 min
Prep
Prep
5 min
Cook
Cook
15 min
servings
Servings
1
cuisine
Cuisine
American
age_category
Age Category
1y and up
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Dietary Restrictions

Vegetarian
Peanut-free
Tree-nut-free
Fish-free
Shellfish-free
Soy-Free
Pork-Free
Red meat-free
Sesame-Free

Ingredients

1
egg
2 Tablespoon
greek yogurt
1/4 Teaspoon
salt
1/4 Teaspoon
pepper
1/4 Teaspoon
garlic powder
2 Tablespoon
dill
2 Slice
whole wheat bread
1
corn on the cob
1/2
cucumber

Directions

Step 1
Fill a pot with water and add the corn. Bring to a boil and boil for 7 minutes. Once done, remove the corn from the pot and set aside.
Step 2
Fill a pot with water and add the egg. Bring to a boil and boil for 8 minutes. Remove the boiled egg from the pot and cool down in a bowl filled with water and ice for 5 minutes. Once cooled, peel the egg.

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Nutrition Facts per Serving

Calories
369 kcal
Fat
10 g
Carbohydrates
54 g
Protein
21 g
Fiber
7 g
Sugar
13 g
Sodium
970 mg
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