I’m always looking for good brunch ideas, so when I saw one that involved puff pastry and hard boiled eggs, I thought I’d give it a try. Then I looked at the ingredients of the puff pastry and though better. In my quest for a lower calorie recipe to replace the puff pastry, I saw the suggestion to try Phyllo (Fillo) dough. It’s not as robust, so it tends to flake and crumble more easily than puff pastry, but for me, it’s a great alternative to puff pastry. It’s a much lower calorie option, but still have a delightful flaky texture and can be moulded around your food. For me, this was definitely a brunch sandwich. It works perfectly if I don’t get around to eating breakfast until mid morning. I love the tender crunch of the dough as I bite into the sandwich. But be warned – it’s not a neat and tidy sandwich to eat. But it’s delicious enough that it’s totally worth the mess!
Breakfast Sandwich Recipe
- 8 squares Phyllo dough
- egg wash - (1 egg white + 2 Tbsp water)
- 2 Tbsp sesame seeds
- 2 hard boiled eggs
- 2 slices low fat cheddar cheese
- 1 medium tomato
- 2 lettuce leaves
- ¼ cucumber
- 2 tsp honey mustard
- Preheat the oven to 350 degrees F.
- Place one sheet of dough on a pan lined with parchment paper.
- Lightly coat with cooking spray.
- Top with 3 more sheets of dough, continuing the process.
- Brush the top sheet with the egg wash, then sprinkle on the sesame seeds.
- Repeat with the other 4 sections of dough.
- Bake for 10-15 minutes, or until golden brown.
- Slice the eggs, tomato and cucumber.
- Gently slice the phyllo packets in half.
- Spread on the honey mustard and fill with the egg, cheese, tomato, lettuce and cucumber.
- Serve immediately.
Entire recipe makes 2 servings
Serving size is about 1 sandwich
Each serving = 8 Smart Points
PER SERVING: 258 calories; 10.7g fat; 3.6g saturated fat; 21.3g carbohydrates; 5.9g sugar; 18.7g protein; 2g fiber