Egg sandwich with cereal bread

 Egg sandwich with cereal bread

Ingredients

2 eggs

1 tablespoon of milk

Arugula

1 tomato (Beef heart or salad)

Salt and pepper

For the bread:

100g of wholemeal flour

100g of white wheat flour

50g of rye flour

50g of fine oat flakes

15g of fresh baker's yeast

4g of salt

180ml of warm water

Sunflower seeds and sesame seeds for sprinkling

Olive oil for brushing

Flour for sprinkling

Sauce:

3 tablespoons of mayonnaise

1 small clove of garlic

1 teaspoon of coarse salt

Pepper

1 tablespoon of olive oil

8 basil leaves

1 tablespoon of balsamic vinegar

Preparation

1. Start with the bread: in a measuring cup, dissolve 15g of fresh baker's yeast and 4g of salt in 180ml of warm water.

2. In the mixer, place 100g of wholemeal flour, 100g of white wheat flour, 50g of rye flour and 50g of fine oat flakes. Gradually add the water. Knead well until the dough comes away from the bowl, at least 10 minutes. Remove and place in a bowl, cover with a cloth and let rise for 2 hours in a warm place.

3. Prepare the sandwich sauce. In a mortar and pestle, beat 1 small clove of garlic with 1 teaspoon of coarse salt. Add 8 basil leaves and continue beating. Add pepper and 1 tablespoon of olive oil, 1 tablespoon of balsamic vinegar and 3 tablespoons of mayonnaise. Set aside in the fridge.

4. Roll out the dough on a floured surface and cut circles with a cutter measuring approximately 10 cm in diameter and 2 cm high. Place them on a baking tray previously lined with baking paper and sprinkled with flour. Leave space between them. Brush with olive oil and sprinkle with seeds.

5. Let it rest for another 30 minutes before placing it in the oven, preheated to 200ºC, for 15 minutes.

6. In a bowl, beat 2 eggs, salt and pepper, and 1 tablespoon of milk. Heat a frying pan measuring about 22 cm and add the eggs, stirring until they reach the consistency you like.

7. Cut the tomato into slices.

8. Open the bread and add the sauce, tomato, egg, and finish with a little arugula.