Middle-eastern egg and cheese sandwich

This delicious open sandwich is great for breakfast, lunch and everything in-between. The combination of creamy scrambled eggs and nutty Middle-Eastern spices is a match made in heaven.

  • 15 mins preparation
  • Makes 2 Item
  • Print


Middle-eastern egg and cheese sandwich
  • 2 hard-boiled eggs
  • 1/4 cup reduced-fat cottage cheese
  • 1 tablespoon pistachio dukkah
  • 2 slice rye sourdough, toasted
  • 25 gram watercress sprigs
  • 1/4 small red onion, thinly sliced


Middle-eastern egg and cheese sandwich
  • 1
    Mash eggs with a fork in a medium bowl. Stir in cottage cheese and dukkah.
  • 2
    Top sourdough with egg mixture, watercress sprigs and onion.


We've used dukkah but you could add curry powder instead for a classic egg sandwich. Pistachio dukkah is available from most major supermarkets in the spice aisle. Store remaining watercress in the fridge with its stems in water, like flowers, for 2 days.

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