Lunchbox
Egg Sandwich, Corn, and Cucumbers
| Total time:
| Prep:
| Cook:
| Servings:
|
| 20 min |
5 min |
15 min |
1 |
Dietary Restrictions
VegetarianPeanut-freeTree-nut-freeFish-freeShellfish-freeSoy-FreePork-FreeRed meat-freeSesame-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
-
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.
-
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
| Nutrient |
Amount |
| 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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