Brown Bread and Boiled Eggs

Name: Brown Bread and Boiled Eggs
Yield: 1 Servings
Ingredients: 2 eggs; 2 tablespoons butter or cream cheese, softened; 2 slices pumpernickel bread, cut in half; ¼ English cucumber, sliced in half lengthwise and cut into spears; Flaky sea salt, such as Maldon

By Bon AppétitPhotography by Alex Lau

July 23, 2014

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Alex Lau

Use this boiled egg recipe to boil 'em in bulk at the beginning of the week. Make egg salad with the egg-stras!

Recipe information

Yield
1 Servings

Ingredients

2 eggs

2 tablespoons butter or cream cheese, softened

2 slices pumpernickel bread, cut in half

¼ English cucumber, sliced in half lengthwise and cut into spears

Flaky sea salt, such as Maldon

Preparation

Place eggs (older eggs will be easier to peel) in a medium heavy saucepan. Add water to cover by 1½”. Bring to a boil; immediately remove pan from heat. Cover and let stand 10 minutes, then transfer eggs to a bowl of ice water to cool. Gently crack the eggshells and peel eggs under running water for ease. Spread butter or cream cheese on bread. Pack eggs, bread, and cucumber spears in separate containers. Pack a pinch of sea salt in a bottle cap and seal tightly with plastic wrap.

TagsEgg Easy Quick Nut Free Vegetarian Lunch Bon Appétit

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