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.