Czech Rye Bread with Butter and Hard-Boiled Eggs

Two Czech bread slices smeared with butter, topped with sliced hard-boiled eggs. Served on a colorful plate.

Czech Rye Bread with Butter and Hard-Boiled Eggs

A classic Czech open-faced sandwich — hearty rye bread spread with real butter and topped with sliced hard-boiled eggs. Simple, wholesome and ready in minutes!

Course Snack

Cuisine Czech

Keyword Bread recipes, Easy recipes, Egg recipes

Prep Time 10

Cook Time 10

Total Time 20

Servings bread slices

Calories 397kcal

Author Petra Kupská

Ingredients

2 sliced rye bread Czech chleba
2 eggs
1 ½ Tablespoons unsalted butter at room temperature
⅛ teaspoon salt
1 teaspoon chives fresh, chopped

Instructions

Bring water to a boil, add a teaspoon of vinegar (optional) and carefully lower 2 eggs in. Simmer for 10 minutes, then transfer to cold water. Peel and slice into rounds.
Spread a nice layer of 1 ½ Tablespoons unsalted butter on your 2 sliced rye bread all the way to the edges.
Arrange the egg slices on top, slightly overlapping.
Sprinkle with ⅛ teaspoon salt and scatter 1 teaspoon chives on top.
Serve immediately. Best eaten fresh!

Notes

Makes two sandwiches.
When cooking eggs, vinegar in the water helps with peeling and prevents whites from spreading if an egg cracks.
Use real unsalted butter, not a spread or margarine.
Variations: This sandwich is wonderfully versatile. The most popular Czech twist is a thin layer of mustard spread under the eggs, a slice of pickled cucumber on top, or a sprinkle of grated hard cheese. For a more traditional flavor, swap the butter for lard. In summer, fresh chives or green onion from the garden take it to a whole new level.
Assembled sandwich: this sandwich is best eaten fresh and does not store well once assembled. The bread will go soggy, so put it together only when you are ready to eat.

Nutrition