- 2 slices sourdough rye bread
- 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
Boil the eggs for 7 minutes and then plunge them into ice water.
Toast the sourdough rye slices and top with fresh arugula leaves, a drizzle of evoo and a pinch of sea salt.
Slice the eggs and the tomato.
1st toast : Top with medium boiled egg slices & black olives. 2nd toast : Top with tomato slices & mozzarella pieces.
Squeeze lime on toppings. Then serve the toasts with mixed seeds.