- 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 mayonnaise in a bowl. Add salt and pepper to taste. Set aside.
- Divide 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.
Aide-gourmet tip: 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 cheese with goat feta.