With the nice days, open-faced sandwiches arrive, for picnics, for quick lunches, for brunches. This one is all fresh with its raw vegetables and cold chive omelet.
With half a tomato, rub the slices of bread to soak them in juice. Drizzle with a little olive oil. Slice the remaining tomatoes thinly. Place them on the bread, season with salt and pepper. Peel and grate the carrots, add the finely chopped onion, a pinch of Indian spices, and season with olive oil and balsamic vinegar.
Spread a layer of carrots over the tomatoes. Beat the eggs in an omelet with finely chopped chives, salt, and pepper. Let it cool before covering the slices. You can add a flower for decoration and flavor!
To finish, you will find this recipe on my blog.
0 servings
4
TH 
EN