Crisp whole-grain toast, creamy pimiento cheese, and sliced egg make a satisfying open-faced lunch. Cherry tomatoes add freshness, while chives and a squeeze of lemon brighten the rich cheese spread.
Allow about 20 minutes when cooking the egg from scratch, including time to heat the water and cool the egg. With a ready-cooked egg, assembly takes about 5 minutes.
THE RECIPE
Hard-Boiled Egg and Pimiento Cheese Tartine
Prep8 min
Cook12 min
Total20 min
Serves1
Ingredients
Instructions
- Bring a small saucepan of water to a boil. Lower the egg into the water with a spoon, then reduce the heat to maintain a gentle simmer.
- Cook for 9–12 minutes, depending on the egg’s size and starting temperature, until the yolk is set. Transfer to a bowl of ice water and let cool enough to handle.
- Peel the egg and cut it crosswise into four slices. Toast the bread while the egg cools.
- Spread the pimiento cheese over the toast. Arrange the egg slices and halved cherry tomatoes on top.
- Drizzle with olive oil and sprinkle with chives and black pepper. Taste before adding a small pinch of flaky salt. Finish with a squeeze of lemon and serve immediately.
Tips
- Choose a sturdy slice of bread so it holds the toppings.
- Use store-bought or homemade pimiento cheese; stir it before spreading.
- Pat the peeled egg dry and assemble just before eating to keep the toast crisp.
- For a quicker lunch, start with a chilled, already hard-boiled egg.
Recipe adapted from the cookbook page supplied by the site owner; directions rewritten with AI assistance. Featured image: AI-generated food photography.