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Sandwiches with potato and egg pate

Sandwiches with Potato and Egg Pâté

A wonderful pâté of eggs and potatoes! Worth bookmarking! It's served as a spread on white, wheat, or rye bread — the dish is simply called pâté sandwiches. I hope you'll enjoy this easy recipe and come back to it now and then for a quick bite.

Rainbow

Recipe author

Composition / ingredients

Servings:

Eggs (large)

Butter (full-fat)

150

Mustard (prepared)

Green onion

Potatoes (large)

Salt

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

Cooking method

Cooking time: 45 min

Step 1:

In this recipe I'll show you how to make sandwiches with potato pâté. You'll need the ingredients listed above. As you can see, they're all simple and usually already on hand in any kitchen.
Step 2:

Start by hard-boiling the eggs for 10 minutes (lower them into already-boiling water so they peel more easily), then cool them under cold running water. Peel the eggs and separate the whites from the yolks.
Step 3:

Meanwhile, boil the peeled potatoes (cut them into 2–3 pieces so they cook faster), then mash them.
Step 4:

In a blender, combine the boiled egg yolks with the butter, prepared mustard, green onion, and salt. Be sure to use ready-made prepared mustard, not mustard powder. Season to taste and blend until smooth.
Step 5:

Add the mashed potato and blend everything again. Taste once more and adjust the salt if needed.
Step 6:

The pâté is ready! Spread it on bread right away and enjoy.

This is a great choice for a hearty but not-too-heavy breakfast. It's tastiest spread on fresh rye bread and washed down with baked milk — though fans of the usual morning coffee will love it just as much, since it pairs beautifully with coffee and cream. I have a friend who's a wonderful cook and a real early bird. At the crack of dawn, when I can't even bear the thought of crawling out from under a warm blanket, she's already bustling around the kitchen making wonderful dishes — including this spread, which she's the one who taught me to make. On the flip side, by nine in the evening it's too late to call her; she's already fast asleep. Funny how night owls and early birds rarely keep the same hours, yet their taste in food so often lines up. After all, truly delicious food is hard to resist no matter how different people's habits and temperaments may be.