Rye toast with boiled eggs and watercress

Ingredients

For 1 serving

• Rye bread2
• Eggs2
• Watercress20 g
• Mustard1 teaspoon
• Nonfat Greek yogurt30 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs, mustard,

Method

1. Bring a small pan of water to the boil, lower in the eggs with a spoon and cook for 9 minutes over medium heat, until the yolks are firm; cool in cold water, peel and slice.
2. Meanwhile wash and dry the watercress and mix the Greek yoghurt with the mustard.
3. Toast the rye bread slices for 2–3 minutes, until crisp, and spread them with the yoghurt sauce.
4. Top with the egg slices, the watercress, a pinch of salt and the pepper.