Rye Breakfast Sandwich with Cucumber and Eggs Recipe
The Rye Breakfast Sandwich with Cucumber and Eggs is an easy, wholesome dish that can elevate your morning routine or serve as a delightful snack for tea time. With the protein-rich goodness of boiled eggs, the creamy texture of Britannia Cream Cheese, and the fresh crunch of cucumber, this sandwich combines simple, nutritious ingredients to create a deliciously satisfying meal. Whether you’re in need of a filling breakfast or a light, healthy treat, this sandwich is sure to leave you feeling nourished and energized for the day ahead.
Perfect for a quick weekday meal or a kid-friendly school lunch, this egg and cucumber sandwich pairs wonderfully with a refreshing glass of Muskmelon (Kharbuj) Juice to make a complete and refreshing breakfast.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rye Bread (or any wholemeal bread) | 4 slices |
| Butter (Salted) | 1 teaspoon |
| Whole Eggs | 2, boiled and crumbled |
| Britannia Cream Cheese | 1 tablespoon, at room temperature |
| Cucumber | 1, thinly sliced |
| Salt and Pepper | To taste |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Serves: 2
Instructions
-
Prepare the Filling:
Begin by preparing the sandwich filling. In a small mixing bowl, add the boiled and crumbled eggs along with the Britannia Cream Cheese. Stir well to combine the ingredients, ensuring a smooth and creamy texture that will spread easily. -
Assemble the Sandwich:
Take the four slices of rye bread (or any wholemeal bread of your choice) and lightly butter one side of each slice using salted butter. This will add flavor and a hint of richness to the sandwich. -
Layer the Cucumber:
On two of the buttered bread slices, layer the thinly sliced cucumber evenly across the bread. The fresh cucumber provides a cool and crisp contrast to the creamy egg mixture. -
Add the Egg Mixture:
Spoon the egg and cream cheese mixture onto the cucumber layers, spreading it out evenly across the bread. Sprinkle a little salt and pepper to taste, enhancing the flavors of the egg filling. -
Close and Slice:
Place the remaining buttered slices of bread on top to close the sandwich. Slice the sandwich diagonally or horizontally, depending on your preference, to create bite-sized pieces that are easy to handle. -
Serve and Enjoy:
Your Rye Breakfast Sandwich with Cucumber and Eggs is now ready to be enjoyed! Serve it for breakfast, paired with a refreshing glass of Muskmelon (Kharbuj) Juice for a well-rounded meal. You can also pack this sandwich in a lunch box for your kids or enjoy it as a satisfying snack anytime during the day.
Nutritional Information (Approx.)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 275 kcal |
| Protein | 14 g |
| Carbohydrates | 30 g |
| Fiber | 5 g |
| Fat | 12 g |
| Saturated Fat | 5 g |
| Sodium | 360 mg |
| Cholesterol | 210 mg |
Tips for Customization:
- Add Greens: You can easily add a handful of spinach or arugula to this sandwich for an extra dose of vitamins and minerals.
- Spicy Kick: For those who enjoy a bit of heat, try adding a dash of red chili flakes or a thin slice of jalapeño inside the sandwich.
- Cheese Variations: Experiment with different cheeses like cheddar or Swiss for a different flavor profile.
This simple yet nourishing sandwich can quickly become your go-to breakfast choice. With the balance of protein from eggs, healthy fats from cream cheese, and the nutritious fiber from rye bread, it’s a meal that’s as healthy as it is satisfying. Plus, the refreshing crunch of cucumber adds an extra dimension of texture that makes each bite a delight.
Enjoy your Rye Breakfast Sandwich with Cucumber and Eggs for a delicious start to your day!
