Lunches · FIRST EDITION

Lemon yogurt & chopped egg toast

Firm boiled eggs, lemony yogurt and a handful of greens on crunchy bread.

20 minutes · Serves 2

Meals built around lower-cost staples, beans, grains and everyday vegetables.

Serving inspiration · stock photograph

Your familiar egg sandwich takes a lighter-tasting turn with yogurt and lemon.

Here’s how.

1
Boil the eggs
Lower eggs into gently boiling water and simmer for 10–12 minutes, until both whites and yolks are firm. Cool under cold running water, then peel.
2
Mix the dressing
Stir yogurt with lemon zest, a little juice, salt and pepper.
3
Chop and combine
Roughly chop the eggs and fold into the yogurt with spring onions.
4
Build the toast
Toast bread. Top with spinach and the egg mixture. Add more lemon juice to taste and eat straight away.

Let the eggs cool before mixing them with the yogurt so the filling stays thick.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.