Prep time: 15 minutes
Cooking time: 10 minutes
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.