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  • Prep time
    15 minutes
  • Cooking time
    10 minutes
  • 2 portions


2 slices of toasted Quinoa Les Grains St-Méthode bread
4 big eggs
1 avocado finely sliced
1 cup of baby spinach
½ cup watercress roots (or any other type of baby roots)
1 tbsp of pumpkin seeds
1 tbsp of sunflower seeds
2 tbsp of mayonnaise
4 tbsp of Greek yogurt
½ teaspoon of Dijon mustard
Salt & pepper to taste


Add the eggs to a small pot filled with cold water. Bring to a boil and then let it simmer for 10 minutes. Drain and cool the eggs. To speed up the cooling process, you can place them in cold water. Once cooled, peel the eggs and cut them coarsely.


While the eggs are cooking: mix the mayonnaise, the Greek yogurt, the mustard and salt and pepper in a bowl. Set aside.


Once the eggs are cut, mix them with the sauce.


Next, place the toasted bread in a plate and layer each slice of bread with baby spinach. Add the egg mixture, avocado slices, pumpkin and sunflower seeds, then garnish with the watercress roots.


Bon appétit!

If you’re more of a sandwich person, simply toast 1 more slice of Quinoa Les Grains St-Méthode bread and place them on top of the baby roots.

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