Sandwiches with potato and egg pate

Wonderful pate of eggs and potatoes! Take note! The pate is served as a paste spread on white, gray or black bread. The dish is called sandwiches with pate. I hope this simple recipe will appeal to you and you will cook it from time to time as a quick snack.

Rainbow

Recipe author

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Composition / ingredients

Servings:

Eggs (large)

Butter (bold)

150

Mustard (finished)

Green onion

Potatoes (large)

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 6 g

Fats 59 % 20 g

Carbohydrates 24 % 8 g

230 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 45 min

Step 1:
In this recipe I will tell you how to make sandwiches with potato paste. We will need the products specified in the ingredients. As you can see, they are all quite simple and are usually available at hand for every hostess.
Step 2:
We start by boiling hard-boiled eggs for 10 minutes (we put them in boiling water so that they are easier to clean) and let them cool down under a stream of cold water. Then we clean them and separate the whites from the yolks.
Step 3:
Meanwhile, boil the peeled potatoes (it can be cut into 2-3 parts so that it cooks faster), from which we then puree.
Step 4:
In a blender bowl, mix boiled egg yolks with butter, table mustard, green onion and salt. It is important to take ready-made table mustard, not mustard powder. We add the mass to taste and interrupt with a blender.
Step 5:
Add the puree and again interrupt everything with a blender. You can try everything again with salt.
Step 6:
The pate is ready! You can immediately spread it on bread and taste it.

This is an excellent meal for a fairly dense, but not too burdensome breakfast. It is most delicious to spread this butter on fresh rye bread and wash it down with melted milk. However, lovers of the invariable morning coffee will also be delighted with this dish. It perfectly harmonizes with coffee with cream. I have a friend who is an excellent cook and, moreover, a "lark". In the early morning, when I don't even want to think about getting out from under a warm blanket, she is already busy in the kitchen and preparing wonderful dishes, including this butter, which she taught me to cook. On the other hand, by nine in the evening it's too late to call her, she sees if not the third, then at least the second dream. Yes, although the schedule of "owls" and "larks" rarely coincides, but gastronomic preferences are much more often similar. After all, it is very difficult for people of completely different habits and temperaments to resist truly delicious food.