Name: Lentil and Veggie Rye Bread Open Sandwich with Skyr Spread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 slice Rye Bread; 175g Plain Skyr; 100g Cooked Lentils; 1 Large Egg; 30g Sliced Radishes; 50g Sliced Cucumber

Nutrition

Per serving

435 calories

Protein: 39g; 36% of calories
Carbs: 54g; 50% of calories
Fat: 7g; 14% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Bring a small pot of water to a boil and carefully lower the egg into the water.
Cook the egg for 7 minutes for a jammy yolk, then immediately transfer to an ice bath before peeling and slicing.
Toast the rye bread until it is golden brown and sturdy enough to hold the toppings.
In a small bowl, whisk the plain skyr with a pinch of sea salt, cracked black pepper, and optional fresh dill until smooth.
Spread the skyr mixture evenly across the toasted rye bread.
Layer the cooked lentils over the skyr, followed by the sliced cucumber and radishes.
Place the egg slices on top and finish with a sprinkle of seasoning or fresh herbs.

Nutrition

Ingredients

Instructions

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