Tomatoes Egg and Olive Tartines
Simple breakfast toasts with arugula, tomato & boiled egg slices


Prep time 10mins
Cook time 7mins
Serves or Makes: 2
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  • 2 slices sourdough rye bread
  • arugula
  • 1 tomato
  • 2 egg
  • 1 tablespoon chopped mozzarella
  • 3 black olives
  • 1 small lime
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon mixed seeds (chia seeds, dried pepper flakes and black pepper corns)
  • a Pinch of sea salt


  • Step 1

    Boil the eggs for 7 minutes and then plunge them into ice water.

  • Step 2

    Toast the sourdough rye slices and top with fresh arugula leaves, a drizzle of evoo and a pinch of sea salt.

  • Step 3

    Slice the eggs and the tomato.

  • Step 4

    1st toast : Top with medium boiled egg slices & black olives. 2nd toast : Top with tomato slices & mozzarella pieces.

  • Step 5

    Squeeze lime on toppings. Then serve the toasts with mixed seeds.