Egg sandwiches
10 servings
20 minutes
Egg sandwiches are a classic of European cuisine, a simple and nutritious dish that has become an integral part of breakfasts and quick snacks. The history of the recipe goes back centuries when eggs and bread were among the most accessible foods. Crispy rye bread with a delicate egg spread seasoned with mayonnaise and salt creates a harmony of textures and flavors. This combination offers pleasant creaminess, heartiness, and a slight tanginess. A garnish of fresh herbs adds freshness and aroma, making each bite even tastier. Egg sandwiches are suitable for morning breakfast, light lunch or snack throughout the day, pairing perfectly with a cup of fragrant tea or coffee. They are quick to prepare and energizing, remaining a favorite dish for all ages.
1
Toast the bread until lightly crispy.
- Rye bread: 10 pieces
2
Boil the eggs hard.
- Chicken egg: 4 pieces
3
Chop the eggs, add mayonnaise and salt to them.
- Chicken egg: 4 pieces
- Olive oil mayonnaise: to taste
- Salt: to taste
4
Spread the egg-mayonnaise mixture on the bread.
- Rye bread: 10 pieces
5
You can decorate the top with greenery.
