Egg and Tomato Open-Faced Sandwich with Onion and Cucumber

Instructions

1. 1

   Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat, then reduce heat and simmer for 10 minutes. Remove the eggs, cool under cold running water, peel, and slice.

2. 2

   While the eggs are cooking, wash and slice the tomatoes, onion, and cucumber into thin rounds.

3. 3

   Toast the whole grain bread slices until golden brown.

4. 4

   Spread 1/2 tablespoon of light mayonnaise on each slice of toasted bread.

5. 5

   Arrange the sliced tomatoes evenly over the mayonnaise on each slice.

6. 6

   Layer the sliced eggs on top of the tomatoes.

7. 7

   Add the sliced onion and cucumber on top of the eggs.

8. 8

   Sprinkle each sandwich with salt and black pepper to taste.

9. 9

   Serve immediately and enjoy your fresh Egg and Tomato Open-Faced Sandwich with Onion and Cucumber.