At under 38 calories per slice, our crispbreads are the natural choice for a light lunch. Made with natural ingredients they are also high in fibre and low in sugar, making them a great bread replacement. They can be enjoyed with a whole host of toppings. We’ve taken inspiration from open sandwiches to share a few of our favourite lunch ideas with you.
Inspired by a classic ham, egg and cress sandwich, this makes a great crispbread topping and is elevated by the use of Parma ham and addition of fresh, shaved asparagus, which has a lovely vegetal flavour.
Ingredients (to top two crispbreads)
2 Peter’s Yard Original Crispbreads (standard size)
Butter or mayonnaise
4 slices Parma ham
1 free-range egg
2 asparagus spears, thinly shaved on a mandolin or with a vegetable peeler
Cress to garnish
Salt & Pepper
- First put your egg on to boil. Place into boiling water for 5 minutes. Drain and allow it to cool naturally, this should result in a perfectly gooey soft boiled egg. Once cool, peel and slice into quarters.
- Spread a thin layer of butter or mayonnaise onto each crispbread and layer with a couple of slices of Parma ham.
- Add two of the egg quarters onto each crispbread, then pile on some of the shaved asparagus. Garnish with cress and a grind of salt and pepper. Eat straight away or within 30 mins of preparing.