Herbed Eggs on Rye
- 8 eggs, soft boiled
- 2 tbsp chopped fresh chives
- 2 tbsp chopped fresh oregano
- 2 tbsp Greek yoghurt
- ½ tsp sea salt
- Black Pepper
- 8 slices of rye bread
How to Make It
Remove the eggs from their shells and place on a chopping board.
Roughly chop the eggs until you have a chunky mix.
Place the chopped eggs, Greek yoghurt and herbs (reserve a few) into a bowl and carefully mix until just combined.
Toast the slices of rye and place two slices onto 4 plates.
Top the rye toast with the egg mix and scatter over the reserved herbs. Serve.
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