Sandwich with scrambled eggs and cucumber

An original idea for lovers of hot sandwiches - an appetizing sandwich with scrambled eggs in bread and thinly sliced ​​fresh cucumber. A hearty breakfast or a snack from simple products in a minimum amount of time!

Ingredients

• Bread - 2 slices (50 g)
• Egg - 1 pc.
• Cucumber - 1 pc. (50 g)
• Salt to taste
• Ground black pepper - to taste
• Vegetable oil (for frying) - 1-2 tsp
• For filing (optional):
• Fresh greens - 1-2 branches
• Ketchup - 1-2 tbsp spoons

Directions

1. I have toast bread, cut into slices about 1.5 cm thick, but slices of a regular loaf will do.
2. Cut a square (or round) core out of one slice of bread and leave a bread "frame".
3. Heat vegetable oil in a skillet over medium heat. Place the bread frame and crumb in a skillet and fry for about 1-2 minutes, until golden brown.
4. If the pan is large enough, you can add a second slice of bread.
5. Gently turn the bread over with a spatula and reduce heat to low.
6. Break the egg into a separate bowl or glass - this will help preserve the integrity of the yolk.
7. Pour the egg gently into the bread frame. Sprinkle the egg white with salt (salt stains remain on the yolk - note for the scrupulous)). Cook the scrambled eggs in bread over low heat for about 3-4 minutes, until the protein hardens. If you want the yolk not to be runny, cook the eggs with a lid.
8. Gently remove the cooked eggs and fried crumb on a separate plate.
9. Place the remaining slice of bread in a skillet, increase the heat to medium and brown the bread for about 1 minute on each side, until golden brown.
10. Wash the cucumber and cut into thin slices.
11. Put the toasted slice of bread on a plate and place the cucumber slices on it. Season with salt and pepper. Cover gently with scrambled eggs in bread.
12. A hearty sandwich with scrambled eggs and cucumber is ready. Serve it to the table, garnish with herbs if desired and add your favorite sauce.
13. Bon Appetit!