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🍳 Basil Egg Sandwiches

266 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Bring a pot with one liter of water to a boil.
  2. 2. Cover the pot.
  3. 3. Carefully place the eggs into the boiling water.
  4. 4. Cook the eggs for about seven minutes.
  5. 5. Wash the tomatoes thoroughly under running water.
  6. 6. Cut the tomatoes into quarters.
  7. 7. Remove the seeds and excess water from the tomatoes.
  8. 8. Cut the tomato flesh into small cubes of about half a centimeter in size.
  9. 9. Rinse the basil.
  10. 10. Shake the basil dry to remove excess water.
  11. 11. Cut the basil into fine strips.
  12. 12. Put the mayonnaise into a bowl.
  13. 13. Mix the mayonnaise with the cut tomatoes.
  14. 14. Fold the basil strips into the mayonnaise-tomato mixture.
  15. 15. Season the mixture with salt and pepper to taste.
  16. 16. Drain the cooking water from the eggs.
  17. 17. Rinse the eggs under cold water to cool them down quickly.
  18. 18. Peel the cooled eggs.
  19. 19. Slice the eggs into slices of about half a centimeter thick.
  20. 20. Toast the bread according to your personal preference.
  21. 21. Spread the basil mayonnaise evenly over four toast slices.
  22. 22. Place the egg slices on the spread toast slices.
  23. 23. Cover each sandwich with a second toast slice.
  24. 24. Cut the finished sandwiches diagonally in half.
  25. 25. Serve the sandwiches immediately.
  26. 26. Wrap the sandwiches in napkins for transport.

Nutrition per serving