- Prep Time:
- 5 min
- 1 whole-grain bagel
- 2 tsp (10 mL) light or regular mayonnaise, or basil pesto
- Leaf lettuce
- 2 slices tomato
- 1 hard-cooked egg, sliced
Toast bagel if desired. Spread both half with mayonnaise. Top bottom half with lettuce, tomato slices, hard-cooked egg slices and top half of bagel.
Try these other express ideas with hard-cooked eggs:
1) Toasted English muffin topped with Dijonnaise, shaved ham and hard-cooked egg slices
2) Croissant sliced in half horizontally, topped with sliced hard-cooked egg and cheese slices; broil to melt cheese
Basic method for hard-cooked eggs: Place cold eggs in single layer in a saucepan. Cover with at least 1 inch (2.5 cm) of water over top of eggs. Cover saucepan with lid and bring water to boil over high heat. Immediately remove pan from heat to stop boiling. With lid on saucepan, let eggs stand in water for 18 minutes (large eggs). Drain water and immediately run cold water over eggs or let them sit in cold water until cooled. Refrigerate hard-cooked eggs immediately and use within one week.