Egg and Trout Sandwich

3 servings

20 minutes

An egg and trout sandwich is an exquisite blend of simple and refined flavors. American cuisine is famous for its sandwich variations, and this recipe is a true example of balancing freshness and richness. The tenderness of lightly salted trout harmoniously complements the creamy texture of sour cream, while crunchy cucumbers add lightness and a refreshing note. Whole grain buns toasted to a golden crust make each bite especially appetizing. This sandwich is perfect for a light breakfast or a quick snack during the day. It is not only easy to prepare but also looks appealing, with its taste being a harmony of fresh ingredients that complement each other.

Energy value per serving

• Calories: 449.5
• Proteins: 28.8g
• Fats: 15.8g
• Carbohydrates: 46.1g

Ingredients

• Whole grain bun: 3 pc
• Cucumbers: 2 pc
• Lightly salted trout: 200 g
• Sour cream: 3 tbsp

Cooking steps

1. Cut the sandwich rolls in half lengthwise and toast on a dry skillet on both sides.

   Required ingredients:

   • Whole grain bun: 3 pieces

2. Slice the eggs and cucumbers into rounds, and cut the trout into strips.

   Required ingredients:

   • Cucumbers: 2 pieces
   • Lightly salted trout: 200 g

3. Put 1 tablespoon of sour cream on 3 buns and spread evenly.

   Required ingredients:

   • Sour cream: 3 tablespoons

4. Spread cucumbers and eggs on sour cream, season with salt and pepper, then add trout and cover each sandwich with the other half of the bun.

   Required ingredients:

   • Cucumbers: 2 pieces
   • Lightly salted trout: 200 g
   • Sour cream: 3 tablespoons