Egg, Cucumber and Toast Roll
A Chinese recipe for Egg and Cucumber Toast Roll, featuring egg, bread slices, cucumber, and purple potato puree.
Ingredients
egg
one
bread slices
3 slices
cucumber
half a
purple sweet potato mash
as needed
Instructions
1
Step 1
Prepare the ingredients shown above: purple sweet potato mash, cucumber, bread slices, and eggs.
2
Step 2
Cut the purple sweet potato in half and steam until cooked, about 10 minutes after the water comes to a boil.
3
Step 3
Mash the steamed purple sweet potato while it's still hot.
4
Step 4
Beat the egg.
5
Step 5
Turn on low heat and pour the egg mixture into a non-stick pan.
6
Step 6
Cook on low heat until one side sets.
7
Step 7
Flip it over.
8
Step 8
Cook through, remove from the pan, and set aside.
9
Step 9
Cut the cooked egg into strips and set aside.
10
Step 10
Cut the cucumber into strips and set aside.
11
Step 11
Trim off the four edges of the bread slices, then cut each slice in half.
12
Step 12
Use a rolling pin to flatten and compact.
13
Step 13
Place the cucumber and egg strips on the bread slice.
14
Step 14
Spread some purple sweet potato mash on the edge to seal; this helps the roll stay closed and not crack when wrapped.
15
Step 15
And it's rolled! Ready to eat!
16
Step 16
Finished dish photo.
