breakfastScandinavianeasy

Egg & Cucumber Open Sandwich

Name: Egg & Cucumber Open Sandwich
Prep time: 15 min
Yield: 1 serving
Cuisine: Scandinavian
Ingredients: 1 slice Dark seeded rye bread; 1 large Egg; 1 tbsp Cream cheese; 40 g Cucumber, thinly sliced; 15 g Radish microgreens

A dark seeded rye slice spread with cream cheese, then piled with sliced soft-boiled egg, crisp cucumber, and a generous tangle of radish microgreens. Fresh, crunchy, and ready in minutes.

From Nutrola's curated recipe library

15 min1 servings

Nutrition Facts (per serving)

Values are per serving

233Cal

12 g

Protein

19 g

Carbs

12 g

Fat

Ingredients

Dark seeded rye bread
1 slice
100 Cal
Egg
1 large
72 Cal
Cream cheese
1 tbsp
50 Cal
Cucumber, thinly sliced
40 g
6 Cal
Radish microgreens
15 g
5 Cal

Instructions

1
Soft-boil the egg for about 7 minutes, then cool under cold water, peel, and slice.
2
Spread the cream cheese evenly over the seeded rye bread.
3
Layer on the cucumber slices, then fan the egg slices over the top.
4
Pile on a generous handful of radish microgreens, season with salt and pepper, and serve.

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