Ingredients: raw toast, 30ml milk, potatoes 1 piece, eggs 1 piece, and cooked corn kernels.

Seasoning: low-fat salad dressing, honey, cream, salt.

Practice:

① Boil potatoes for 15 minutes, boil eggs for 12 minutes, soak in cold water for a while to remove shells, separate egg whites and yolks, cut the proteins into small pieces, and crush the yolks.

② When the egg yolk is reunited, add salad dressing, whipped cream and honey and mix well (the latter two can be put or not, adjusted according to personal taste). Press potatoes into mud and mix well with milk, corn kernels, salad dressing and salt.

③ Trim the toast, coat the first layer with mashed potatoes, then cover it, scrape the periphery with the back of a spoon, cut it from the middle, put the egg sauce on the second layer, and finally squeeze the salad sauce (the same is true for another one).

Tips ：

-This sandwich contains less water, so you can put it in the refrigerator the night before and have breakfast at work the next day.

-Be sure to clean the knife before cutting the sandwich, so as to be beautiful.