Rainbow sandwich with eggs, beetroot and avocado

Name: Rainbow sandwich with eggs, beetroot and avocado
Ingredients: 2 eggs; 1000 ml water; 2 slices wholemeal bread; 1 tbsp butter; 1 avocado; 1 cooked beetroot; ¼ tsp salt; ⅛ tsp ground pepper

Sandwiches - Rainbow sandwich with eggs, beetroot and avocado by Suzana G. - Recipia

The rainbow sandwich with eggs, beetroot and avocado is usually served for breakfast, with eggs boiled for 4½ minutes placed on toasted bread. Avocado and cooked beetroot make soft slices, while the eggs stay runny in the middle; it’s an avocado and beetroot sandwich with the simple taste of wholemeal bread. I choose an avocado that gives slightly when pressed but holds its shape when sliced. Prep: 10 minutes. Cook: 6½ minutes. Total: 16½ minutes. Servings: 2. About 365 kcal and 13 g protein per serving.

Ingredients

2 eggs
1000 ml water
2 slices wholemeal bread
1 tbsp butter
1 avocado
1 cooked beetroot
¼ tsp salt
⅛ tsp ground pepper

Preparation

1. Bring 1000 ml of water to a boil. When it’s boiling, add the eggs and boil them for 4½ minutes, then take them out and peel them. 2. Melt 1 tbsp of butter in a pan and fry the slices of bread for 2 minutes, turning them once, until lightly browned. 3. Slice the avocado and cooked beetroot. Arrange them on the toasted bread, cut the eggs and place them on top. 4. Sprinkle with ¼ tsp of salt and ⅛ tsp of ground pepper.

Notes

For a dairy-free version, replace the butter with 1 tbsp of oil when browning the bread. Regular wholemeal bread contains gluten, and the eggs remain part of the dish. Assemble the sandwich just before eating, because cut avocado turns dark and the bread absorbs moisture from the beetroot. You can serve it with a cup of black tea. Choose a ripe avocado that gives slightly to the touch but has no deep soft spots, so the slices hold their shape. If the cooked beetroot leaves juice on the cutting board, pat it dry with paper before putting it on the bread. Eggs of different sizes don’t cook at the same rate; medium ones are right for the time given. Thin slices of beetroot stay on the bread better than thick pieces, which can slip under the egg.