Egg sandwich
easy
45 mins
45 mins
Ingredients
- 500 g Chicken filet
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 Eggs (size M)
- 75 g Butter (room temperature)
- 1/4 collar Parsley
- 1 (approx. 175 g) small romaine lettuce
- 12 discs Super sandwich bread (approx. 40 g each)
- 6 Tl mango chutney
- 75 g le fromage râpé (par exemple, Chester)
Directions
- 1
Wash the meat, dab dry. Heat the oil in a pan, fry the meat well all around and then fry on medium heat for four minutes on each side. Season with salt and pepper. Remove from the pan and set aside. Put eggs in boiling water and cook for nine minutes. Drain, quench and peel.
- 2
Remove the yolks from the egg whites and put them into a tall mixing bowl. Chop the egg white very finely. Dice butter. Wash parsley, shake dry and chop finely. Add butter to the egg yolk and puree finely with a blender. Mix in the parsley. Season with salt and pepper. Clean the salad, loosen the leaves individually, wash and drain well. Cut the meat into thin slices. Place slices of bread next to each other on a work surface. Spread with the egg yolk butter cream. Cover half of the bread slices with meat, sprinkle egg white over them, carefully spread a teaspoon of chutney on each and cover with salad.
- 3
Season with salt and pepper. Clean the salad, loosen the leaves individually, wash and drain well. Cut the meat into thin slices. Place slices of bread next to each other on a work surface. Spread with the egg yolk butter cream. Cover half of the bread slices with meat, sprinkle egg white over them, carefully spread a teaspoon of chutney on each and cover with salad. Place the remaining slices of bread on top as a lid. Cut off the rind, cut the bread in half and serve sprinkled with cheese
Nutrition Facts
540 kcal
44 g
25 g
34 g
More Delicious Recipes
