Egg and Bread Salad

Instructions

1. 1

   Boil the eggs in a pot of water for about 10 minutes until they are hard-boiled. Once done, let them cool, peel, and slice them.

2. 2

   Toast the rye bread slices until they are golden brown and crispy. Cut them into bite-sized cubes.

3. 3

   In a large bowl, combine the mixed greens and cherry tomatoes.

4. 4

   Add the sliced eggs and toasted bread cubes to the bowl.

5. 5

   Drizzle the vinaigrette dressing over the salad.

6. 6

   Season with salt and pepper to taste.

7. 7

   Toss everything gently to combine and serve immediately.