Sandwiches with Sprats and Eggs
by Editorial Staff
Follow the recipe and your imagination, and you will have a great appetizer on the festive table – sandwiches with sprats and eggs, with tomatoes and gherkins.
Ingredients
- Thin sandwich loaf – 1 pc.
- Sprats in oil – 160 g (1 can)
- Canned gherkins (cucumbers) – 120 g
- Cherry tomatoes – 100 g
- Quail eggs – 3-5 pcs.
- Olive oil – 20 g
- Ground red pepper – to taste
- Salt to taste
Directions
- Put the quail eggs in a cooking ladle, fill with cold water, add salt so that the eggs do not crack during cooking, and cook for about 4 minutes after boiling.
- Cut the sandwich loaf into slices about 1 cm wide, you should get about 6 slices.
- Grease the baking dish generously with olive oil.
- Put the sliced loaf into a mold and put in an oven preheated to 180 degrees.
- Pour boiling water over the tomatoes to easily peel off the skin.
- Add a little olive oil, salt, and pepper to taste into chopped peeled tomatoes.
- Peel the quail eggs and cut them into halves.
- Remove the browned loaf slices from the oven.
- Carefully lay the tomato mixture on the slices of the loaf, let it soak a little into the loaf. Then put on each slice of bread one or two fish, gherkin, and half an egg.
- You can put the ingredients in any order, and you can decorate the sandwiches with sprats, cucumbers, tomatoes, and eggs with leaves of greens if you wish.
Enjoy your meal!
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