Egg & cucumber crispbreads recipe


  • Yield: 1 Serving
  • Preparation Time: 5 Minutes
  • Cooking Time: 8 Minutes


  • 1 large egg
  • 2 rye crispbreads
  • 1 small handful lettuce leaves
  • ½ medium cucumber, sliced
How to Make It
  1. Place the egg in a saucepan and fill with cold water until it covers the egg by 2 cm. Bring to the boil over high heat. Reduce the heat to low and simmer, covered, for 7–8 minutes.
  2. Remove the egg with a slotted spoon and place in a bowl of iced water. Leave for 1 minute. Gently tap the egg on the bench to crack the shell and peel. Slice into rounds.
  3. To serve, top the crispbreads with the lettuce, cucumber and egg.

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