Name: Layered Egg Sandwich Served in a Glass - Australian Eggs
Total time: 20 min
Yield: 2
Ingredients: 2 hard boiled eggs, peeled and cut into quarters; 1 Lebanese cucumber, peeled, de-seeded and diced; 2 thick slices of wholegrain bread, toasted; 160g reduced fat ricotta cheese; 1/8 bunch of each finely chopped herbs (chives, parsley, dill, mint)

Layered Egg Sandwich Served in a Glass

Preparation time 20 mins
Serves 2 people
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Publication 30 June 2014
Categories
- Breakfast Recipes
- Lunch Recipes

Ingredients

2 hard boiled eggs, peeled and cut into quarters
1 Lebanese cucumber, peeled, de-seeded and diced
2 thick slices of wholegrain bread, toasted
160g reduced fat ricotta cheese
1/8 bunch of each finely chopped herbs (chives, parsley, dill, mint)

Pepper, to taste

Method

Tear the bread into bite size pieces and place into the oven or under the grill until toasted and slightly crunchy, turning occasionally.
Stir the herbs into the ricotta and season with pepper to taste.
Divide the cucumber in the bottom of two glasses followed by the bread chunks, ricotta and boiled egg.