Egg, Lettuce, Tomato in a jar (a vegetarian take on ta BLT) is a super easy, portable, and tasty lunch option when you’re camping or just out on long hikes. It’s a low-carb alternative to a sandwich, and also packs some fresh ingredients, which can sometimes be scarce when having meals out in the woods.

elt-ingredients

Ingredients (for 1 jar):

  • 3 eggs
  • 2 Tbs mayonnaise
  • 2 Tbs mustard
  • 1 Tbs capers (optional)
  • 2 Tsp chili powder (optional)
  • Quorn meatless pieces (or other type of chick’n – you could also try a veggie bacon too!)
  • 1 roma tomato
  • handful of spinach
  • mason jar (or other type of container, Tupperware works too)

eggblt-lunch (1)

Instructions

Make this at home before you go! Then when you’re ready to eat it, just open and enjoy!

First we’re essentially making “deviled eggs” or “egg salad” – you can tweek it either direction based on your tastes.

  • Hard boil the 3 eggs.
  • Once they’ve cooled, de-shell the eggs and put them into a bowl. Mash up the eggs as much as possible (whites and yokes all together)
  • Add the mayo, mustard, chili powder, and capers (all to taste) and mix together.
  • Put into the bottom of the jar
  • Cook your Quorn (or other chick’n of choice or fake-bacon) and add this to the jar in a layer above the eggs
  • Cut the tomato into pieces and add to the jar.
  • Top with spinach and then close the jar

And you’re ready to go! Just open the jar and enjoy – and don’t forget that you’ll need some sort of spork or utensil to get to all of your layers!

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