Eggs on rye bread »Österlen

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:

  1. 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.
  2. Wide butter on the rye bread.
  3. Cool the eggs for a while in cold water, peel and slice up.
  4. Place the small warm egg slices on the sandwiches and top with pepper and chopped chives.


4 portions

12 eggs
4 slices rye bread
unsalted butter
pinch black pepper
chives for garnish

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