Open-faced Egg Salad Sandwich With Hash Browns Recipe

Name: Open-faced Egg Salad Sandwich With Hash Browns
Prep time: 20 minutes
Cook time: 15 minutes
Yield: 1
Cuisine: American
Ingredients: whole grain/rye bread: 85g; cooked eggs: 75g; slices of tomato: 125g; mayonnaise: 20g; green onion: 5g; microgreens: 10g; butter: 8g; potatoes: 175g

whole grain/rye bread cooked eggs slices of tomato mayonnaise green onion microgreens butter potatoes low lactose breakfast lunch

The Open-Faced Egg Salad Sandwich with Hash Browns offers a delightful blend of flavors and textures, perfect for a hearty breakfast or a satisfying brunch. Featuring a slice of wholesome whole grain or rye bread topped with creamy egg salad, slices of fresh tomato, and garnished with green onion or chives and microgreens, this dish is both nourishing and visually appealing. The side of crispy hash browns, cooked to golden perfection, adds a satisfying crunch and makes the meal even more fulfilling. This dish strikes a beautiful balance between wholesome ingredients and indulgent tastes, making it a favorite for those looking to start their day on a delicious note or enjoy a leisurely brunch.

🌎 American: Sandwich

🔥 Calories 600kcal
🍗 Protein 25g
🍚 Carbs 60g
🧈 Fat 30g

🥗 Ingredients:

whole grain/rye bread (85g)
cooked eggs (75g)
slices of tomato (125g)
mayonnaise (20g)
green onion (5g)
microgreens (10g)
butter (8g)
potatoes (175g)

🍳 How to cook (1 serving):

Cooking Time: 15 minutesPreperation Time: 20 minutes

Preparing the Egg Salad

Begin by hard boiling 1-2 eggs, then cooling and peeling them. Chop the eggs into small pieces and mix with mayonnaise or a light dressing. Season with salt and pepper to taste, and add finely chopped green onions or chives.

Assembling the Sandwich

Toast a slice of whole grain or rye bread until it is just crisp. Layer slices of tomato on the toast, then spoon the egg salad mixture over the tomato. Garnish with microgreens or sprouts for a fresh, vibrant finish.

Preparing the Hash Browns

Peel and grate the potatoes, then squeeze out any excess moisture. Heat a pan with butter or oil over medium heat. Form the potato shreds into small patties and fry until golden and crispy on both sides. Season with salt and pepper to taste.

⭐️ Nutrition facts:

With a total calorie range of approximately 500–700 kcal, this dish provides a balanced mix of macronutrients, offering about 20–30 grams of protein, 50–70 grams of carbohydrates, and 20–35 grams of fat. The use of whole grain or rye bread, fresh tomatoes, and eggs contribute to its nutritional value, making it a wholesome choice for any meal.