This finger-lickin' Egg and Brown Baguette serves as a great dish for any table.
15 cm white or brown baguette
2 boiled eggs
5 pitted and diced black olives
10 fresh mint leaves
5 cherry tomatoes
1 green onion
2 teaspoons olive oil
salt and pepper
Cut the baguette in half and place it in the oven for 10 min or until it’s heated and crunchy, then put the two pieces on a plate.
In the meantime, Boil water in a pan and place the eggs for 10 minutes.
Peel the eggs and slice them in circles.
Place the eggs on top of the bread. Add salt, pepper and olive oil.
In a nice way, place on top the tomato slices, black olives, diced green onion, and fresh mint leaves.
