Egg Mayo & Prosciutto Sarnie

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large saucepan of water to boil and cook the eggs for 10 minutes, then transfer to a bowl of cold water and leave to cool for 5 minutes.

Step 2

Meanwhile, cook the prosciutto slices in an air fryer at 200°C for 5-7 minutes until very crisp, then remove and chop into fine pieces. Alternatively, heat a few sprays of low-calorie cooking spray in a non-stick pan and cook for 5-7 minutes until crispy.

Step 3

Once cooled, peel the eggs and separate the yolks from the whites. Transfer the egg yolks to a large owl and mash with the yoghurt, mustard and vinegar. Chop the egg whites and add to the bowl along with the chives, chilli flakes and salt and pepper, then stir to combine.

Step 4

Lightly toast the bread, then top half of the slices with the watercress, egg mayo mixture and the crispy prosciutto. Place the other slice on top and cut each sandwich in half, then tightly wrap in tin foil.

Step 5

Store in the fridge for up to 3 days.