Recipe: Layered Egg Sandwich

This Layered Egg Sandwich developed by Australian Eggs is a twist on the humble classic and perfect for a portable feast.

Served in a glass, the elegantly deconstructed sandwhich is visually impressive but easy to create, taking just 20 minutes to prepare.

Serves 2.


  • 2 hard boiled eggs, peeled and cut into quarters
  • 1 lebanese cucumber, peeled, de-seeded and diced
  • 2 thick slices of wholegrain bread, toasted
  • 160g reduced fat ricotta cheese
  • 1/8 bunch of each finely chopped herbs (chives, parsley, dill, mint)
  • Pepper


  1. Tear the bread into bite size pieces and place into the oven or under the grill until toasted and slightly crunchy, turning occasionally.
  2. Stir the herbs into the ricotta, season with pepper to taste.
  3. Divide the cucumber in the bottom of two glasses followed by the bread chunks, ricotta and boiled egg.

To finish, decorate Mum’s glass with a personalised note.

Cooking tips: Replace cucumber with tomato or add diced ham.


More recipes at eggs.org.au.

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