• 1-2 hard-boiled eggs, sliced
• feta
• sliced cucumbers
• lemon juice (enough to flavor cucumber slices)
• diced green onions
• chopped fresh parsley leaves (I usually use a handful, but I’m a parsley junkie. You can also substitute with dill, but I find that parsley makes the flavor brighter, complementing the lemon)
• mayo (you can substitute plain yogurt with drizzled olive oil, but I’m an American with crude preferences)
• bread (ideally, pide, but if you don’t have any on hand, this is awesome on bagels, pitas, roti [pictured below] or naan)
• salt & pepper

1. Squeeze lemon juice over cucumber slices.
2. Spread mayo (or plain yogurt) on both slices of bread. If using yogurt, drizzle olive oil on top.
3. Add egg layers to one slice.
4. Crumble a layer of feta on top of eggs.
5. Sprinkle chopped green onion over feta.
6. Add the lemon-flavored cucumber slices.
7. Season with salt and pepper to taste.
8. Add chopped parsley over cucumbers as desired.
9. Top off sandwich with remaining slice.

When I first started making this at home, Graham would often opt out in favor of his own breakfast sandwich (ie. egg and cheese deep-fried in butter – “It’s French cooking, Honey!”). I gave him a bite of mine one day, and now, surprisingly, he always requests one of his own.Having these for breakfast or lunch always take me back to our early stages of dating.. before he became aware of all my tics and idiosyncrasies. Luckily, when he threatened to return me to my parents a month after we got married, my mom told him his warranty on me has expired. At least he gets egg salad sandwiches out of it.

Stacy