Open-Faced Egg and Veggie Sandwich Recipe
Today’s recipe is a quick and easy open-faced sandwich recipe, which can be made in under 15 minutes. It is healthy and delicious and is perfect for a day when you don’t have much time to cook but want to feed yourself something healthy, tasty and filling.
Equipment Needed:
All you need to make these sandwiches is a saucepan to boil the eggs and an oven to toast the bread. In addition, you need knives, spoons etc.
List of Ingredients and Information about sourcing them in Germany:
- Baguette: Easily available in supermarkets. I buy the fresh ones from the bakery section.
- Fresh Cream/Mayonnaise: Called Frischkäse and Mayonnaise, respectively. Both are available in all supermarkets. Read my article about fresh creams to know more.
- Ajvar: This is a popular condiment from southeast Europe. It is like a mash made from Paprika. It comes in glass jars and is available in supermarkets like Rewe and Tegut and Turkish stores.
- Arugula Leaves: This is called Rucola in German. Available in the vegetables section of supermarkets.
- Eggs: Easily available in all supermarkets. You can read my article about Eggs to choose the right eggs.
- Olives: Available in jars in all supermarkets and Turkish stores.
- Salt: Also available in all supermarkets. Read my article about salt.
- Pepper: Pepper powder is available easily. You also get black peppercorns in supermarkets, which you can crush and use.
Method to make Open-Faced Egg and Veggie Sandwich:
- Heat water in a saucepan.
- Turn the oven to 200 deg C and preheat it for 10 minutes.
- While the oven preheats and the water in the saucepan comes to a boil, cut the baguette lengthwise from the middle. Spread fresh Cream/Mayonnaise.
- When water in the saucepan comes to a boil, add eggs. Boil them for 5 minutes.
- After the oven has preheated, place the bread in the oven and toast it for 5 minutes.
- Meanwhile, wash the arugula leaves and slice the olives.
- After 5 minutes, drain all the water from the saucepan. Put fresh water and let it stay like that for 2 minutes. Then, peel off the eggshells and cut the eggs into slices.
- Remove the bread from the oven.
- Spread a generous amount of Ajvar, followed by arugula leaves.
- Top it up with eggs and olives.
- Sprinkle some salt and pepper and serve.
Here is the recipe in printable format:
Open-Faced Egg and Veggie Sandwich Recipe
A quick and easy sandwich recipe with Eggs, Ajvar and Veggies. Healthy, delicious and perfect for a busy morning.
Equipment
- Sauce Pan to boil the eggs
- Oven to toast the bread
Ingredients
- Baguette
- Fresh Cream/Mayonnaise
- Ajvar
- Arugula Leaves
- Eggs
- Olives
- Salt
- Pepper
Instructions
- Heat water in a saucepan.
- Turn on the oven to 200 deg C and preheat it for 10 minutes.
- While the oven preheats and the water in the saucepan comes to a boil, cut the baguette lengthwise from the middle. Spread fresh Cream/Mayonnaise.
- When water in the saucepan comes to a boil, add eggs. Boil them for 5 minutes.
- After the oven has preheated, place the bread in the oven and toast it for 5 minutes.
- Meanwhile, wash the arugula leaves and slice the olives.
- After 5 minutes, drain all the water from the saucepan. Put fresh water and let it stay like that for 2 minutes. Then peel off the egg shells and cut the eggs into slices.
- Remove the bread from the oven.
- Spread a generous amount of Ajvar, followed by arugula leaves.
- Top it up with eggs and olives.
- Sprinkle some salt and pepper and serve.
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