Egg, Yoghurt & Chive Sandwich

📝 Ingredients

• 4 eggs
• 60 g Greek yoghurt
• 1 tsp Dijon mustard
• 10 g fresh chives
• 4 slices wholemeal bread (about 40 g each)
• 4 lettuce leaves
• ¼ cucumber (about 80 g)
• Salt, black pepper

🍴 Utensils

• Saucepan
• 2 bowls
• Fork
• Scissors
• Knife
• Cling film

📖 Steps

1. Bring a saucepan of water to the boil. Gently lower in the eggs with a spoon so they don't crack, then time 10 minutes at a gentle boil over a medium heat: any longer and the yolk turns green and crumbly.
2. Immediately plunge the eggs into a bowl of very cold water for 5 minutes to stop the cooking. Peel them under running water, starting at the wider end where the air pocket is: the shell comes away more easily.
3. Finely snip the chives with scissors. In the second bowl, mash the eggs with a fork into small pieces, then add the Greek yoghurt, mustard, chives, a pinch of salt and some pepper. Mix without turning it into a purée.
4. Wash the cucumber and cut it into thin 2 to 3 mm slices. Wash the lettuce leaves and dry them thoroughly in a tea towel: wet lettuce would make the bread soggy by the next morning.
5. Lightly toast the slices of bread if you like, then leave them to cool completely. Place a lettuce leaf on 2 of the slices: it acts as a barrier between the bread and the filling and stops the bread going soft.
6. Spread the egg mixture over the lettuce, add the cucumber slices, cover with a second lettuce leaf and close with the other 2 slices. Press down lightly with your palm so the sandwich holds together.
7. Wrap each sandwich tightly in cling film, cut it in half through the film and store in the fridge until the morning. Eat within 24 hours, keeping it cool during the journey.