Healthy spreads for sandwiches – 2 options for a tasty breakfast
It is time to bring your sandwiches to the next level! Today, we present you the two healthy options for a tasty breakfast – healthy spreads for sandwiches – one with olives and thyme and the second with avocado and Greek yogurt.
Olives and thyme spread:
300 g olives (green or black – as desired)
5 cloves of garlic (adjust to your taste)
2 tablespoons olive oil
A pinch of pepper
A pinch of salt (adjust to your taste)
A little thyme
50 g walnuts (if you are allergic or do not like them, it can be excluded)
Put all the ingredients in a blender and chop very finely.
This very tasty spread is a great base for any type of sandwich, and can be eaten just with toast bread as well.
The picture above shows this spread added over a layer of Greek yogurt. Instead of bread, Serbian popular breakfast dish called „prženice“ were used (slices of bread dipped in scrambled eggs and fried in oil). If you want a healthier choice, then choose toasted wholemeal bread instead.
Spread with avocado and Greek yogurt:
1 avocado
Lemon juice (add as much as you desire to be sour)
A pinch of salt (adjust to your taste)
1 tablespoon olive oil
2 tablespoons Greek yogurt (or cheese spread)
1 tablespoon roasted sesame seeds
1 handful of walnuts (if you are allergic or do not like them, it can be exluded)
A little parsley and thyme
Put all the ingredients in a blender and blend until you get the consistency of pate.
This spread can be eaten only with toast bread, but it is most delicious when a fried or poached egg is placed over it (for a healthier breakfast option).
The picture above shows an avocado spread and pieces of focaccia bread with olives, cheese and seeds.
Focaccia with olives, cheese and seeds:
1 cup of yogurt (standard or Greek yogurt)
2 cups of flour
2 tablespoons of oil
6g baking powder
250g feta cheese (or some other saltier cheese)
About 15 olives
A handful of pumpkin and sunflower seeds (you can use both raw and baked)
Stir in the dough ingredients and add the chopped olives and grated cheese. Transfer it to a baking sheet. Spread the dough with your hands to the smallest possible thickness and sprinkle with pumpkin and sunflower seeds. Bake the dough for 20 minutes at a temperature of 275°C, until it turns brownish.
