Open-face Sandwich Skewers
Cook 3 eggs in boiling water for about 10 minutes, drain, rinse with cold water, peel and let cool.
To make the omelet, crack the remaining eggs into a bow. Add the salt and whisk together with the herbs.
In an omelet pan, heat a piece of butter over low heat. Pour in the eggs and cook, stirring frequently with a spatula, until evenly cooked into an omelet. Turn the omelet out onto a plate and let cool to room temperature. Cut the omelet into squares about 3 cm (1 inch) on all sides.
Rinse and spin dry the lettuce and cut into strips.
Cut the cheese cut into cubes about 1 1/2 cm (1 1/2 inches) square.
Cut the crust from the bread and cut into 3 cm (1-inch) squares also.
Cut the boiled eggs into wedges. Skewer the egg wedges and chese cubes on a toothpick.
Stack the omelet squares on the bread with some lettuce to make sandwiches and secure with toothpicks.
Rinse the cucumber, cut in half lengthwise, cut into slices, and stack with the skewered cheese cubes and egg wedges.
To serve, arrange the sandwiches on a plate.