Sandwich with beetroot cream and scrambled eggs

Bread ahead - time for bread! Here comes your after-work snack. The beetroot cream with roasted chestnuts and vegan egg makes you forget any work stress🍞

15 minutes.

Stulle mit Rote Bete Creme und veganem Ei

40g Easy To Mix Vegan Egg Powder (= for about 4 eggs)

50g chestnuts (vacuum packed)

150g beetroot (cooked)

½ clove of garlic

150g vegan cream cheese

Salt pepper

Squeeze of lemon

Your favorite bread

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!