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, remove them from the pot and let them cool.

2. 2

   While the eggs are cooling, toast the rye bread slices until they are golden brown and crispy.

3. 3

   Chop the cooled eggs into quarters.

4. 4

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

5. 5

   Tear the toasted rye bread into bite-sized pieces and add them to the bowl.

6. 6

   Add the chopped eggs to the salad.

7. 7

   Drizzle the vinaigrette dressing over the salad and toss gently to combine.

8. 8

   Season with salt and pepper to taste.

9. 9

   Serve immediately and enjoy your Egg and Bread Salad.