By Aamarh Louis
Place eggs in a small saucepan and cover with cold water. Bring to a boil over medium-high heat, then cover and remove from heat. Let stand for 10 minutes.
Drain the hot water and transfer the eggs to a bowl of ice water. Let cool for 5 minutes, then peel the eggs.
Slice the eggs into thin rounds.
In a small bowl, mix mayonnaise with a pinch of salt and pepper.
Spread butter on one side of each slice of bread.
Heat a skillet over medium heat and toast the buttered side of each bread slice until golden brown. Remove from skillet.
Spread the mayonnaise mixture over the non-buttered side of each slice of toast.
Place lettuce leaves on one slice of bread, add sliced eggs, and top with tomato slices.
Sprinkle a little more salt and pepper on top, if desired, and cover with the remaining slice of toast, mayonnaise side down.
Cut the sandwich in half and serve immediately.
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This Breakfast Lunch recipe is ready in 15 minutes and features egg, bread, butter and other delicious ingredients. Contains 350 calories total.
Place eggs in a small saucepan and cover with cold water. Bring to a boil over medium-high heat, then cover and remove from heat. Let stand for 10 minutes.
Drain the hot water and transfer the eggs to a bowl of ice water. Let cool for 5 minutes, then peel the eggs.
Slice the eggs into thin rounds.
In a small bowl, mix mayonnaise with a pinch of salt and pepper.
Spread butter on one side of each slice of bread.
Heat a skillet over medium heat and toast the buttered side of each bread slice until golden brown. Remove from skillet.
Spread the mayonnaise mixture over the non-buttered side of each slice of toast.
Place lettuce leaves on one slice of bread, add sliced eggs, and top with tomato slices.
Sprinkle a little more salt and pepper on top, if desired, and cover with the remaining slice of toast, mayonnaise side down.
Cut the sandwich in half and serve immediately.
Calories per Serving: 350
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