Open faced sandwiches feel more like lunch, put a poached egg on top and they feel like breakfast. But we had these for dinner. They created a completely balanced meal with carbs, vegetables and protein. They’re also quick to make and look pretty.
Slices of rye or sourdough bread
A packet of arugula
Can of corn
Salt & pepper
One egg for each sandwich
A chilli – sliced finely
Toast or grill the bread.
Crumble the feta and mix with the parmesan, thyme and a little lemon juice.
Dress the arugula and sprouts with oil, lemon juice, salt and pepper.
Poach the eggs.
Assemble the sandwiches. First the salad mix, then the cheese mix, then the corn and the egg.
Season the egg and sprinkle with paprika and the red chillies.