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.