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Toasted Egg Sandwich on Wholemeal Bread

5 from 8 votes
Total Time 10 minutes
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

  • Whole grain bread (preferably with nuts)
  • Asian salad mix (available at Denn's health food store)
  • Parsley, herbs of your choice e.g. ruccula
  • Olive oil
  • Salt, pepper, sugar as desired
  • 2 eggs
  • 1 tomato
  • 1 cucumber approx 5 cm

Instructions
 

Empty egg sandwich on toasted wholemeal bread, also suitable as a dish for those who are hungry.

  • First cut the cucumber and tomato into cubes and stir together with the parsley and, if necessary, the other herbs in a bowl with 1 teaspoon of sugar, a little salt and pepper. Add a little olive oil. Let it steep briefly.
  • Next, break the two eggs and fry them in a pan with a little butter on a low temperature. Here it is up to you whether you want to make fried or scrambled eggs. Season the eggs with salt and pepper and leave in the pan.
  • In the meantime, cut 4 thin slices from the wholemeal bread and place in the toaster. If you use a wholemeal bread with nuts, oil will leak out during toasting and add flavor to the bread. Set the toaster a little higher for wholemeal bread, the bread takes a little longer.
  • When the toast and the eggs are ready, first brush the two bases with a little butter, then pour the tomato / cucumber mixture over it with a spoon. Make sure that there is not too much liquid on the toast. Now the fried / scrambled eggs come on top, on top of that something from the Asian salad mixture. By the way, you can use any salad, e.g. also ruccula or similar. The salad should only have a slightly more dominant taste. So, put the lid on top and the sandwich is ready. Enjoy your meal!
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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