Sandwich with beetroot cream and scrambled eggs

Easy To Mix Vegan Egg Process into a smooth dough according to the preparation recommendations.

Beetroot cream: Peel the garlic, drain the beetroot, cut into cubes and mix with cream cheese to form a creamy mixture. Season with salt & pepper and lemon. If the cream is too runny, add more beetroot.

Crush the chestnuts and roast them in a pan without oil.

Toast bread or roast it in the oven/pan.

Now fry the scrambled eggs according to the preparation recommendations and season with salt and pepper.

Spread the beetroot cream on the bread, then top with scrambled eggs and chestnuts.

Cress goes well with this. Enjoy!