Swedish Open Face Seed Cracker Sandwich with Shrimps & Egg (Gluten, Grain, Nut Free & Low Carb)

This is a delicious and easy seed cracker sandwich Swedish style with shrimps and egg.

Course Afternoon Snack, Breakfast, Brunch, Light Lunch, Starter

Cuisine Swedish

Keyword Easy, Gluten-Free, Grain Free, Healthy, Low Carb, Nut Free, Quick

Prep Time 5

Cook Time 10

Total Time 15

Servings 2 pieces

2 Seed crackers
A few leaves of Fresh spinach
4-6 slices Cucumber
2 Eggs
20-25 Shrimps (depending on their size and how many you prefer) peeled and rinsed
Fennel, to taste thinly sliced on a mandolin
1-3 tbsp Mayonnaise
1/2 tbsp Chives finely chopped

Boil the eggs for 5-9 minutes depending on how you prefer them. I prefer them. When done fill the pot with cold water and let the eggs cool down in for a few minutes.
Meanwhile shave the fennel and place in a small bowl with ice cold water. This will keep it crispy.
Peel and rinse the shrimps.
Assembly the sandwich by placing a few spinach leaves on each seed cracker followed by slices of cucumber.
Peel and slice the eggs and put on the sandwich.
Top with shrimps, shaved fennel, mayonnaise and chives. Serve while the eggs are warm (optional but recommended).