Sandwich with scrambled eggs, bacon and oven-baked tomatoes


Serves 10 people

Scrambled eggs:

  • 6 eggs
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper (capsicum)
  • 1 tablespoon oil

Oven-baked tomatoes:

  • 15 cherry tomatoes
  • 1 tablespoon dried oregano

Scrambled eggs:

  1. Heat up a frying pan with with oil.
  2. In a bowl, mix together eggs, salt and pepper, beat it gently and pour it in the frying pan.
  3. Stir gently until the egg mass is firm.

Oven-baked tomatoes:

  1. Cut the tomatoes in half and place them on a baking sheet.
  2. Sprinkle the tomatoes with oregano and bake them in a preheated oven by 190 degrees C for 12-15 minutes.
  3. Oven-baked tomatoes are perfect as sandwich filling, because the moisture from the tomatoes evaporates, which leaves the texture of the bread intact.


  1. Place the air-dried ham on a baking sheet and cook it in a preheated oven by 190 degrees C for 8-10 minutes, until it is crispy.
  2. Bake the pumpkin seed rolls following the instructions, and let them cool off.
  3. Slice the rolls and fill them with lettuce or baby spinach, scrambled eggs, bacon and oven-baked tomatoes.

This sandwich is a perfect lunch or breakfast meal.

Lantmännen Unibake USA

5007 Lincoln Avenue


Suite 300             


Lisle, IL 60532



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