Fridge Friend Recipes
Simple Egg & Deli Meat Breakfast Sandwich recipe
A hearty breakfast sandwich with softly cooked eggs, savoury deli meat and tangy pickles layered between toasted bread. Quick to make and ideal for a filling start to the day.
10 min · Easy · British Jump to method
Ingredients
- 2 slices Bread
- 2 Eggs
- 2 slices Deli Meat
- 4 slices Pickles
| Nutrition | Per serving |
|---|---|
| Calories | 320 kcal |
| Protein | 21 g |
| Carbohydrates | 26 g |
| Fat | 14 g |
| Saturated fat | 4.5 g |
| Fibre | 2.2 g |
| Sugar | 3.8 g |
| Sodium | 980 mg |
Why this works
A filling, protein-forward breakfast sandwich, but it is relatively high in sodium and uses refined bread, so it is best suited as an occasional or balanced start to the day rather than an everyday low-salt option.
High-quality protein. Eggs and deli meat provide a useful protein boost for satiety and muscle maintenance.
Sodium concern. Deli meat and pickles can push sodium up considerably, which may be a concern for blood pressure and fluid balance.
Micronutrients from eggs. Eggs contribute vitamin B12, selenium and choline, which support nerve function, energy metabolism and brain health.
Method
- Toast the bread until golden.
- Warm the deli meat in a dry frying pan for 30 seconds to 1 minute, just until heated through.
- Crack the eggs into the pan and cook to your liking, then season lightly if desired.
- Lay the deli meat over one slice of toast, top with the cooked eggs, and add the pickles.
- Close with the second slice of bread, press gently, and serve straight away.
Other Deli Recipes
Grilled Deli Meat & Pineapple Panini with BBQ Glaze
15 min · A hot, sticky panini layered with savoury deli meat, sweet pineapple and smoky BBQ sauce. Crisp bread and melted filling make it a quick, satisfying lunch with a tropical twist.
Quick Tomato & Deli Meat Baked Toast
15 min · A golden, savoury baked toast topped with tomato sauce and deli meat for a speedy, satisfying bite. Crisp on the outside, soft in the middle, and full of comforting flavour.
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