Brown Bread and Boiled Eggs

back to school bread cream cheese cucumber kid-friendly lunch

Bon Appétit

1 Servings

Source

Ingredients

2 eggs

2 tablespoons butter or cream cheese, softened

2 slices pumpernickel bread, cut in half

¼ English cucumber, sliced in half lengthwise and cut into spears

Flaky sea salt, such as Maldon

Method

Place eggs (older eggs will be easier to peel) in a medium heavy saucepan. Add water to cover by 1½”. Bring to a boil; immediately remove pan from heat. Cover and let stand 10 minutes, then transfer eggs to a bowl of ice water to cool. Gently crack the eggshells and peel eggs under running water for ease. Spread butter or cream cheese on bread. Pack eggs, bread, and cucumber spears in separate containers. Pack a pinch of sea salt in a bottle cap and seal tightly with plastic wrap.