Levain sandwich with beetroots and eggs
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Levain sandwich with beetroots and eggs

Delicious sandwich with aioli, beetroot and fried eggs


4 sandwiches

  • 8 slices Pågen Råglevain
  • Butter
  • 8 eggs
  • 2 dl aioli
  • 400 g cooked beetroot
  • 8 lettuce leaves
  • 200 g pickled artichoke hearts



  1. Whisk and fry the eggs two at a time with butter, salt and pepper.
  2. Slice the beetroots and heat in the frying pan.
  3. Spread aioli on the bread.
  4. Place lettuce leaves on all eight slices.
  5. Put the beetroots, fried eggs, and drained artichoke hearts on four of them and turn the remaining four slices over together with lettuce to get four sandwiches.