I made this egg spread with tuna and watercress for yesterday’s breakfast.
Spreads can be made from eggs, cheese, baked vegetables, raw vegetables, fish and a whole lot of other vegetarian and meat ingredients.
These spreads are perfect for breakfast – they are filling and provide us with energy for at least a few hours.
As for me, egg-based spreads and cheese-based spreads work best.
Guacamole, pesto, ajvar, humus are all delicious but they work better as a snack during the day.
Ingredients for tuna spread.
- 3 eggs
- 100 g of canned tuna (in water, oil or its own sauce)
- 1 tablespoon of mayonnaise
- 2 tablespoons of sour cream (without lactose)
- 2 tablespoons of fresh watercress
- a pinch of black pepper
- a pinch of salt
- 2 slices of toasted bread
- 1 tablespoon of olive oil
How to make tuna and egg spread.
Boil the eggs. It should take around seven minutes. Cool them down and grate them. I used a medium-mesh grater.
Mix mayonnaise, sour cream, grated eggs, drained tuna, a little salt and pepper in a bowl. Add chopped watercress. Mix thoroughly.
Brush the bread slices on both sides with olive oil. Arrange them in a pan and bake on medium heat until they are crispy enough.
Cut the bread slices into stripes of 1 cm.
Serve the spread with toasted bread stripes.
Good to know when making egg and tuna spread.
The tuna you use can be in its own sauce, in oil or in water.
Be careful with salt when seasoning the spread. I literally used only a pinch of salt and pepper.
If you do not want to bake the toasts in a pan, simply use a toaster instead.
It’s good to grow watercress at home. It grows very fast and is very healthy. It complements eggs perfectly.
Do you like eggs? If yes, then try our recipe for Eggs stuffed with tuna.