You can’t go wrong with a good egg mayo sandwich for a ridiculously quick and easy Saturday lunch.
Allow one egg per person and boil for 8 minutes. Allow to cool in iced water for 10 minutes. Then, using one of those terribly clever egg slicers if you have one, chop up the egg. Or just go old fashioned like I do and use a knife. Combine with one tbsp of mayo per egg and then season well with salt and freshly cracked black peppercorns.
A buttered slice of fresh seeded Bavarian rye bread as the base provides the perfect texture contrast to the creaminess of the egg. Add a simple slice of tomato with a tiny drizzle of olive oil to your plate for freshness.
What could be simpler?