Cucumber and Egg Sandwich recipe - ingredients, nutrition and when to eat it
This sandwich is filled with soft egg and crisp cucumber tossed with mayonnaise, between slices of bread.
This sandwich is filled with soft egg and crisp cucumber tossed with mayonnaise, between slices of bread. Savory and refreshing, it’s easy to enjoy for a summer breakfast or an afternoon snack.
Bread & brunch · 15 minutes to cook
Nutrition (per 175.7g serving): 336.9 kcal · protein 12.8g · carbohydrate 33.3g · fat 16.8g · sodium 605.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the cucumber dry well so the bread stays less soggy.
Tips: Let the eggs cool completely before mixing them with mayonnaise so the filling doesn’t get watery.
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Ingredients (1 serving)
- Sliced bread — 2 sheet
- Egg — 1 pc
- Cucumber — 0.3 pc
- Mayonnaise — 1 Tbsp
- Salt — 0.1 tsp
- Ground black pepper — 1 pinch