Eggs on rye bread

“A simple egg sandwich is underrated, I think. Here with three sliced eggs on rye bread, the dish is filling. With chives on top, eggs are a timeless classic for everyday and party! ”

cooked and written off Ida Hallberg, Health Coach & SPA Therapist

Do this:

Put the eggs in a saucepan and fill with tap water. When the water starts to boil, lower the heat slightly and allow to cook for 4 minutes to get a creamy yellow. On the induction hob, the eggs require longer cooking time.
Wide butter on the rye bread.
Cool the eggs for a while in cold water, peel and slice up.
Place the small warm egg slices on the sandwiches and top with pepper and chopped chives.

Serve!