Cheese and Egg Salad Toast for Breakfast

Directions

1. 1

   Step 1

   

   Prepare a frying pan, a small saucepan for boiling eggs, and a bowl for the salad.

2. 2

   Step 2

   

   Hard-boil the eggs: place them in a saucepan with cold water, bring to a boil, and cook for 8–9 minutes. Drain the boiling water and cover with cold water for 1 minute. Peel the cooled eggs.

3. 3

   Step 3

   

   Mash the boiled eggs with a fork or dice them finely. Dice the cucumber into the same small cubes. Finely chop the dill.

4. 4

   Step 4

   

   Combine the eggs, cucumber, dill, mayonnaise, and sriracha in a bowl. Mix thoroughly — the egg salad is ready. Taste it and season as needed.

   TipInstead of mayonnaise, you can use Greek yogurt or sour cream.

5. 5

   Step 5

   

   Heat the pan with oil over medium heat. Toast the bread slices on one side until golden brown, then flip them. Place a slice of cheese on the toasted side. Cover the pan with a lid for 30 seconds to melt the cheese.

6. 6

   Step 6

   

   Transfer the hot toast to a plate. Pile all the egg salad on top in a mound.