Boiled eggs, cucumbers, dill, buttery sourdough

Boiled eggs, cucumbers, dill, buttery sourdough

We love to elevate our regular breakfast toasts with fresh ingredients that don’t require too much effort. Here your standard boiled eggs get a flavor boost with buttery sourdough, herbaceous fresh dill and crunchy cucumber. It reminds us slightly of those dainty tea sandwiches, but slightly bolder. So simple and so delicious!

  • 1 slice For the Love of Bread organic country sourdough batard, toasted
  • salted butter
  • 2 boiled eggs, cooked to your preference (we love a 7-minute jammy egg)
  • 1/2 of a cucumber, halved lengthwise and sliced on a diagonal
  • fresh dill, to finish
  • salt and pepper, to finish
Spread the butter generously onto the toasted sourdough slice. Break up the boiled eggs into chunks and place on top of the toast. Add the cucumber slices into the gaps between the boiled egg chunks. Finish with fresh dill and season generously with salt and pepper. Enjoy!