Rolls filled with vegetables and eggs
Small rolls filled with hard-boiled eggs, raw vegetables, peppers and olives.
Active time25 min
Cooking10 min
Total40 minResting : 10 min
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Ingredients
- 1 cucumber
- 150 g jarred grilled peppers
- 2 tomatoes
- 4 eggs
- 30 ml olive oil
- 60 g pitted black olives
- 4 small farmhouse rolls
Preparation
Cook the eggs in simmering water for 9 to 10 minutes. Cool them under cold water, then leave to cool for another 10 minutes, peel and cut into rounds.
4 eggs- saucepan
- knife
While the eggs are cooking, wash the tomatoes and cucumber and cut into thin rounds. Drain the peppers and cut into strips; drain the olives.
1 cucumber150 g jarred grilled peppers2 tomatoes60 g pitted black olives- knife
- colander
Split the rolls, drizzle oil over the crumb and fill with the eggs and vegetables.
30 ml olive oil4 small farmhouse rolls- knife
Allergens
- Eggs
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration