Sandwich with tomato and spicy egg cream
2 servings
15 minutes
A sandwich with tomatoes and spicy egg cream is an exquisite example of British culinary art, combining the freshness of vegetables, the spiciness of capers, and the tenderness of a cottage cheese-based egg cream. This recipe is inspired by traditional English breakfasts where eggs play a key role, and spicy notes make the dish refined and rich. The sandwich is crispy thanks to rye toasts, while basil adds aromatic freshness. The harmonious combination of the cream's soft texture and juicy tomatoes creates a rich flavor perfect for morning enjoyment or a light snack. It can be served as a standalone dish or complemented with a cup of fragrant tea, as is customary in Britain.
1
Chop the capers.
- Capers: 1 teaspoon
2
Wash and dry the salad.
- Green salad leaves: 1 bunch
3
Wash the tomatoes, remove the core, and slice them into thin rings.
- Cherry tomatoes: 4 pieces
4
Wash the basil, dry it, and tear off the leaves. Set aside 8 leaves for decoration.
- Basil: 4 stems
5
Boil the egg, peel it, cut it into small cubes, mix it in a bowl with capers and cottage cheese, season with salt and pepper, and mix well.
- Chicken egg: 1 piece
- Capers: 1 teaspoon
- Fat-free curd cheese: 100 g
- Salt: to taste
- Ground black pepper: to taste
6
Toast the bread. Spread egg cream on 2 toasts, place salad leaves on top, then tomatoes, sprinkle with pepper, and add basil.
- Rye toasts: 4 pieces
- Fat-free curd cheese: 100 g
- Green salad leaves: 1 bunch
- Cherry tomatoes: 4 pieces
- Ground black pepper: to taste
- Basil: 4 stems
7
Close it with two other toasts on top, cut diagonally, and secure with a toothpick.
