Bread and tomato with oregano, hard-boiled egg and capers

Ingredients

For 1 serving

• Bread60 g
• Tomatoes120 g
• Eggs1
• Capers5 g
• Dried oreganoto taste
• Extra virgin olive oil8 g
• Saltto taste

Contains: gluten, eggs,

In season: June – September

Method

1. Bring a small pan of water to the boil, gently lower in the egg with a spoon and cook it for 9 minutes over medium heat, until hard-boiled.
2. Cool it in cold water for a couple of minutes, peel it and cut it into wedges.
3. Meanwhile, wash the tomatoes and slice them about half a centimetre thick; rinse the capers under running water to remove excess salt.
4. Toast the sliced bread for 2–3 minutes in a toaster or a dry pan, until golden and crisp.
5. Cover the bread with the tomato slices, season with salt, oregano and a drizzle of oil, then top with the egg and capers.