Ingredients
- 12 slices of seed bread
- 1 avocado
- 1 small cucumber
- ½ red onion
- 2 slices of smoked trout
- 100 g mushrooms
- 100 g labneh
- 100 g cooked squash
- 1 slice turkey ham
- 2 eggs
- Watercress
- Treviso
- Baby spinach leaves
- Sprouts
- 1 clove of garlic
- 50 g cottage cheese
- 1 tsp. chopped parsley
- 1 tbsp. lemon juice
- Seed mix
- salt and pepper
Instructions
- Drizzle with olive oil and quickly toast the bread slices under the grill.
- Whisk the eggs and cook them in a saucepan over medium heat, whisking constantly for 3 minutes. Season with salt and pepper and set aside.
- Peel and cut the avocado into even strips and lemon it. Cut tagliatelle from the small cucumber with a vegetable peeler. Cut the mushrooms into 4 pieces and fry them quickly with the chopped garlic and parsley. Mash the cooked squash. Cut the turkey ham and smoked trout into strips. Peel and slice the onion.
- Arrange the slices of bread on a tray and start to garnish them: avocado and smoked trout, cucumber and labneh, mushrooms and cottage cheese, squash and seed puree, spinach and turkey, onion slices and egg scramble. Decorate with treviso leaves and watercress. Sprinkle with salt, ground pepper and sprouts.
Notes
Don't hesitate to vary the toppings of these gourmet sandwiches and play with tastes, textures and colours!
