This is a little twist on the classic sandwich filling, egg and cress - only difference is pretty much just using the egg whites instead of the whole egg and I've added in a sausage! Egg and cress tastes lovely on it's own but the sausage just gives it that extra smokey-tasting something-something. ;)
To make this, just make 3 hard-boiled eggs, boiling them in water for about 10 minutes, and meanwhile cook a Quorn sausage (doesn't have to be Quorn) in the grill for 10-12 minutes. Once the eggs are done, peel them and separate the egg whites from the yolks, throwing the yolks away. Chop up the egg whites into little bits and mix them with about 1 tbsp of low-fat mayonnaise. Then add in some fresh salad cress and mix it all together again. Once the sausage is cooked, cut it into small slices/pieces and stir it all into the egg and cress mix. Season, to taste, with freshly ground salt and pepper. And voila - it's done. Simple as that. :)
Now add it into whatever you want, such as a wrap, a salad, a sandwich, a pitta bread, a bagel, etc. All super tasty!
Leaving the egg yolks out reduces each egg's calories by about 55kcal. It takes out a lot of the protein from the egg, but then you also get protein from the sausage, which is less calories than the 3 egg yolks put together! So all together this filling is approx. 135kcal (using a Quorn sausage). Then just add the calories of whatever you put it in (I used a Weight Watcher's wrap, so I'll have to add 107kcal). Yum yum!
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