Open Faced Sandwich

with poached egg and sausage burger
0
Average: 0 (0 votes)
(0 votes)
Open Faced Sandwich
share Share
print
bookmark_border Copy URL
Health Score:
5,4 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in

Ingredients

for
4
for the open faced sandwich
2 sprigs thyme
350 grams Sausage meat
2 tablespoons breadcrumbs
2 tablespoons vegetable oil
4 eggs
50 milliliters Wine vinegar
4 slices Toast
20 grams butter
salt
peppers (from the mill)
How healthy are the main ingredients?
thymeeggsalt

Preparation steps

1.

For the burgers: Rinse the thyme, shake dry, pluck and chop. Combine the thyme and meat and shape it into 4 patties. Pat in the breadcrumbs to coat.

In a pan of hot oil, cook the patties on each side for 4-5 minutes or until golden brown.

2.

For the poached eggs: Carefully crack the egg into a small bowl or cup. In a small pot, add the wine vinegar in 1 liter (about 4 cups) of water. Bring to a near boil, then carefully slide each egg into the water. Ideally, the egg should be completely intact.

3.

After about 4 minutes, remove the poached eggs with a slotted spoon and drain well. The egg whites will be firm and the yolk will be soft.

4.

Toast the bread until golden brown, then spread with butter and top with one burger. Top with a poached egg, seasoning with salt and pepper, then serve.