Egg and Green Onion Sandwich on Rye

1. 1 Eggspack 10 pcs ≈ $1.89 2 pcs
2. 2 Rye breadpack 350 g ≈ $2.39 60 g
3. 3 Butterpack 180 g ≈ $1.60 10 g
4. 4 Green onionspack 50 g ≈ $1.30 10 g
5. 5 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the green⁴ onions and rye² bread, keep the butter³ at room temperature, cut the green onions into 0.5 cm pieces, and wash the eggs¹ before boiling, preparing cold water for cooling.

2. Bring a pot of water to a boil over high heat in a medium saucepan; boil the eggs¹ hard for 9 minutes, then transfer to cold water and cool to room temperature, shell them.

3. Peel the eggs¹, mash with a fork into large crumbs, add soft butter³, salt and green⁴ onion, and mix until smooth.

4. Spread the egg-butter³ mixture evenly on each slice of rye² bread.

5. Distribute the mixture over all bread slices, and, if desired, fold into sandwiches or leave open-faced.

6. Arrange the sandwiches on a plate and serve immediately; optionally sprinkle with green⁴ onion before serving.