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Egg sandwich in a glass

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Ingredients for 1 servings:

  • 1 egg(s)
  • ⅛ cucumber(s)
  • ½ slice(s) pumpernickel
  • 100 g herb curd
  • some salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Snack to go

Boil the egg in boiling water for 10 minutes, then rinse and cool. Peel the cucumber. Quarter the cucumber lengthwise, remove the seeds, and cut into 1/2-cm-wide pieces. Slice the egg. Roughly crumble the pumpernickel. Layer the cucumbers with herb curd, pumpernickel, and egg slices in a sealable jar and sprinkle with salt and pepper. It also works well on a brunch buffet.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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