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Rye Bread Open Sandwich with Egg Salad and Pickled Cucumber

This dish pairs rye bread with eggs, pickled cucumber, sliced and plain yogurt. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Snack
easy
Balanced High satiety Heart friendly
300 kcal 2000 kcal
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Estimated macros per portion

34 g Protein
63 g Carbohydrates
29 g Fat
6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 110g rye bread 292 kcal
  • 3 piece (150g) eggs 215 kcal
  • 60g plain yogurt 37 kcal
  • 12g dijon mustard 8 kcal
  • 70g pickled cucumber, sliced 8 kcal
  • 60g radishes, sliced 10 kcal
  • 10g chives, chopped 4 kcal
  • 8g rapeseed oil 71 kcal
  • 2g salt and black pepper 0 kcal

Cooking instructions

  1. eggs
    Hard-boil the eggs (9 to 10 minutes), then cool under cold water, peel, and chop.
  2. eggsplain yogurtdijon mustardchivessalt and black pepper
    In a bowl, mix chopped eggs with yogurt, mustard, chives, salt, and black pepper.
  3. rye bread
    Toast the rye bread lightly if desired.
  4. rye breadeggs
    Spread egg salad over the bread slices.
  5. pickled cucumberrapeseed oil
    Top with pickled cucumber slices and radish. Drizzle with a little rapeseed oil if you like it richer.
  6. Serve immediately as a substantial open sandwich.

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