Ingredients: whole wheat bread, 2 pieces of eggs, 2 pieces of luncheon meat, 4 pieces of corn, 50g of lettuce 100g.

Seasoning: low-fat salad dressing, salt and freshly ground black pepper.

Practice:

1. Boil the eggs in cold water, turn to low heat for 5 minutes, and remove the supercooled water for 5 minutes.

2. Separate and chop the egg yolk, and put lettuce, chopped eggs and cooked corn kernels in the bowl.

3.+Low-fat salad dressing+a little salt+freshly ground black pepper and mix well. Add a little olive oil to the lunch meat and fry it until both sides are slightly yellow.

4. Assembly: plastic wrap+whole wheat toast+luncheon meat+lettuce salad+whole wheat toast, tightly wrapped with plastic wrap and cut.