Open-face Cucumber Sandwich With Boiled Eggs Recipe

Name: Open-face Cucumber Sandwich With Boiled Eggs
Prep time: 15 minutes
Cook time: 10 minutes
Yield: 1
Cuisine: Fusion
Ingredients: whole grain bread: 35g; cream cheese: 30g; cucumber: 50g; boiled eggs: 100g

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Introducing the Open-Face Cucumber Sandwich with Boiled Eggs – a refreshing and nutritious choice perfect for breakfast, brunch, or a light lunch. This delightful snack combines the crunchiness of cucumbers, the rich creaminess of cream cheese, and the protein-rich boiled eggs on a slice of hearty whole grain bread. With an approximate calorie count of 350-450 kcal and balanced macros, it's designed to fuel your day without overloading on calories.

🌎 Fusion: Sandwich

🔥 Calories 400kcal
🍗 Protein 22.5g
🍚 Carbs 35g
🧈 Fat 20g

🥗 Ingredients:

whole grain bread (35g)
cream cheese (30g)
cucumber (50g)
boiled eggs (100g)

🍳 How to cook (1 serving):

Cooking Time: 10 minutesPreperation Time: 15 minutes

Preparation of Eggs

Begin by hard boiling the eggs. Place them in a saucepan, cover them with water, and bring to a boil. Once boiling, reduce the heat to low and simmer for about 10 minutes. Then, cool the eggs under cold running water, peel them, and slice them.

Assemblage of Sandwich

While the eggs are cooling, toast a slice of whole grain bread until it is just crispy. Spread a generous layer of cream cheese on the toasted bread, and then layer the cucumber slices on top. Once the eggs are sliced, arrange them on top of the cucumber slices. Season with salt and pepper to taste.

⭐️ Nutrition facts:

This sandwich is a great source of protein (approximately 20-25 grams), which helps in muscle repair and growth. The whole grain bread provides a good amount of carbs (approximately 30-40 grams) for sustained energy, while the cream cheese adds a dose of healthy fats (approximately 15-25 grams). Together, these components make for a well-rounded meal that supports overall health and wellness.