- To make hardboiled eggs, place eggs in a saucepan and cover with cold water. Heat over medium-high heat until water simmers. Cook for 8 to 10 minutes.
- To prevent the outside of the yolk from darkening, immediately plunge the cooked eggs into cold water to stop cooking.
- Combine eggs, carrot, cheeses, chives, chervil and salad dressing in a bowl.
- Season with salt and pepper. Reserve. Divide baby spinach, roasted pepper, egg filling and snow pea shoots among four slices of bread. Top each with a second slice. Serve with a garden salad.
: Replace the grated carrot in the egg filling by 45 mL (3 tbsp.) dried tomatoes, the chervil by 15 mL (1 tbsp.) basil, and the Duo du paradis cheese by goat feta.