Egg, lettuce and tomato sandwich (ELT)
A vegetarian twist on the classic processed meat sarnie
- 10 minutes (plus cooling time)
- Serves 1
- 1 of 5 a day


Recipe by: World Cancer Research Fund
| Cancer and nutrition experts
Ingredients
- 2 medium eggs
- 2 slices wholemeal bread
- 1 level-tablespoon reduced-fat mayonnaise
- 2–3 leaves little gem lettuce, washed and patted dry (or other salad leaves)
- 1 medium tomato, sliced
- Pinch smoked paprika (optional)
- Freshly ground black pepper (optional)
Method
- Fill a medium-sized pan with cold water, and bring to the boil. Carefully lower the eggs into the water. Boil for about 7–8 minutes. Remove the eggs from the boiling water using a slotted spoon and plunge them into cold water.
- Once cooled, remove the shell from the eggs and slice.
- Spread the mayonnaise over both slices of the bread, and add the lettuce and slices of tomato to once slice.
- Top with a layer the sliced egg and sprinkle over the paprika.
- Finish with a grind of black pepper, and enjoy!
For an extra hit of smoky (bacon-y) flavour, add a pinch of smoked paprika to the reduced-fat mayonnaise. Alternatively, mix into roughly mashed eggs.
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