Boiled Egg Sandwich with Mint Chutney
PakistaniBreakfastDesi eggsEasy
Sliced boiled eggs layered in a sandwich with mint chutney, cucumber and a little butter — a cool, fresh breakfast or lunchbox sandwich.
Prep time10 min
Cook time5 min
Total time15 min
Servings1
Ingredients
- 2 eggs, boiled and sliced
- 2 slices bread
- 2 tbsp mint chutney
- 1/2 cucumber, thinly sliced
- 1 tbsp butter
- Salt and black pepper to taste
Method
- Boil the eggs for 10 minutes, cool, peel and slice.
- Butter the bread slices lightly.
- Spread mint chutney on one slice.
- Layer the sliced eggs and cucumber on the chutney, season with salt and pepper.
- Close the sandwich, cut diagonally and serve.
Nutrition — estimated per serving
Calories (estimate)300 kcal
Protein (estimate)13 g
Fat (estimate)15 g
Carbs (estimate)26 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Pat the cucumber slices dry so the sandwich does not go soggy. Food safety: use fully boiled eggs and eat the sandwich soon after making, or keep it cool in a lunchbox. Allergens: contains egg and wheat (gluten) and milk (butter). Substitute: use green chutney instead of mint chutney, or add a tomato slice.