Provençal Egg Pan Bagnat

Ingredients

2

round crusty rolls

1

roasted red pepper, blotted dry and diced

2 tbsp / 30 ml

chopped black or green olives

2 tbsp / 30 ml

diced red onion

2 tbsp / 30 ml

chopped fresh parsley

1/2 cup / 125 ml

baby spinach, kale or arugula leaves

1 package

EGGS2go! Omega 3 Hard Boiled Snack Pack, sliced (88 g)

8

thin slices of cucumber

1

large radish, thinly sliced

Directions

1. Cut a circular top off each roll and hollow out to make a small bread bowl; reserve caps but use hollowed out bread for another purpose.

2. Toss the red pepper with the olives, red onion and parsley. Line the bread bowl with half of the spinach. Top with the egg, cucumber, radish and red pepper mixture. Cover with a layer of the remaining spinach. Cap with the bun top. Wrap tightly and reserve in the refrigerator for up to 1 day. (Recipe doubles easily.)

Tips

1. Freeze unused bread to make into breadcrumbs at a later time.

2. If reserving the sandwiches overnight, ensure that the spinach layer covers the entire surface of the hollowed bread to keep it from getting soggy.