1. The ingredients are ready, the toast is low-sugar toast mixed with whole wheat flour, the pumpkin is steamed in advance, and the pumpkin skin is also very nutritious, don’t throw it away, just wash it and steam it and eat it.
2. Crush the pumpkin with a small spoon. The pumpkin is very tender and can be easily mashed. If the steamed pumpkin is kept in the refrigerator overnight, it is best to microwave it for 1 minute to warm it up and make it easy to operate.
3. Take a piece of toast, cut off the four sides, and roll it into thin slices with a rolling pin
4. Spread a layer of pumpkin puree, which can be thicker, smooth with a small spoon, leaving a little space at the edge
5. Then add a thin layer of cucumber mustard sauce, here I like this taste, you can choose other salad dressings according to your taste
6. Roll up, roll it up a little tighter, and finally press the joint under the roll, gently press
7. Beat the eggs into a plate, add a little salt and stir. Don't need too much salt, just have a slight salty taste. Put the toast roll in the egg liquid and roll it, and cover it with the egg liquid
8. Brush the pan with oil, put the finished toast roll into the pan and fry on a low fire, use the chopsticks in time to fry the periphery of the toast roll in place, and the egg will change color when it is cooked. It is too fragrant. Look when you eat it. Depending on the taste, you can add some mustard sauce appropriately
Tips:I use pre-steamed pumpkin, if you use raw freshly made pumpkin, you can use the microwave oven to save time. Wash the pumpkin, remove the flesh, put it in a special microwave oven, cover with plastic wrap, pierce a few small holes, and high heat for 5 minutes.
When frying, put the joint part of the bread toast roll down into the frying pan, and fry first, so that the bread roll will not fall apart and will be firmer.
Choose the type of salad dressing according to your taste, as long as you like it, it is the best.
