2 eggs, hard-boiled
4 ripe tomatoes, sliced, outer slices discarded
olive oil, for drizzling
4 white bread slices, crusts removed
butter, for spreading
100 g/3½ oz stoned black olives, sliced, to garnish


1.Shell the eggs, slice thinly, preferably with an egg slicer, and sprinkle with salt
2.Place the tomatoes in a shallow dish and drizzle with olive oil,
3.Spread the bread with butter and cut in half.
4.Place 2 slices of tomato, slightly overlapping, on each half-slice of bread and put a slice of egg between them. Garnish with the olives.

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