Hearty egg & cheese baguette
With flavorful Maasdam slices, ripe sundried tomatoes, fresh basil and toasted pine nuts, this egg sandwich is a true delight!
1 small baguette
1 teaspoon mayonnaise
1 slice Frico Maasdam cheese (slices) (cut diagonally into 2 triangles)
2 medium eggs (hard-boiled)
1 pinch black pepper
4 slices sun-dried tomatoes
6 leaves basil
1 teaspoon pine nuts
Cut the baguette open and spread with mayonnaise. Cut cheese slice into triangles and arrange in the baguette.
Cut the eggs into round slices, sprinkle with freshly cracked black pepper and arrange on top of the cheese.
Chop the sundried tomatoes and scatter over the eggs, followed by fresh whole basil leaves.
Toast pine nuts for a couple of minutes in a dry pan over medium heat (shaking frequently) until golden , and sprinkle in the sandwich. Serve cold.