Beetroot egg salad tartine
- Preparation and cooking time
- Serves 1
- STEP 1
Bring a large pan of water to the boil, add the eggs and gently simmer for 8 mins. Remove from the pan with a slotted spoon and transfer to a bowl of cold water to cool down.
- STEP 2
Peel the eggs and finely chop. Put in a mixing bowl with the beetroot, yogurt and mayo. Stir together with a fork until well combined. Fold through the spring onions, cornichons and dill, and season.
- STEP 3
Toast the bread, top with the beetroot and egg salad and finish with the seeds and extra dill. Serve with salad, if you like.