This is one of those “what’s in my fridge” recipe. You wake up on a Saturday morning, have coffee and you get asked, “what are we eating?” lol and you realise you weren’t even thinking about food. So here is a recipe to a EBC (egg, beetroot and cheese) sandwich I made impromptu, its very delicious and I definitely surprised myself. Maybe you could try this for breakfast or brunch?

It is key to use the goat cheese, it compliments the the beetroot very well.


  • In one bowl, whisky the eggs. In one frying pan, fry the eggs as a wrap. After cooking, divide into two portions.
  • Slice the beetroot into medium round sizes.
  • Slice the cheese.
  • On the two slices of toasted bread, layer the egg, the sliced beetroot and top with the sliced goat cheese.
  • Top with the remaining two bread slice and cut the sandwich into two.

Enjoy over breakfast or brunch.