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Our egg sandwich in a jar is not only an eye-catcher on every breakfast table, when filled into a sealable jar it is also wonderful to enjoy on the go!
Hard-boil the eggs, rinse, leave to cool and then peel.
Then wash, drain and pluck the lettuce. Cut the peppers (washed and seeded), ham and eggs into small cubes. Coarsely crumble the pumpernickel.
Finally, layer the pumpernickel, lettuce, eggs, ham, herb curd and peppers in a glass. Then sprinkle with grated cheese and some salt and pepper and serve.
