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Old World eggs If I melt the cheese and then place the melted cheese on the egg, I now have what I think is a classic, or Mediterranean, version of "eggs-no-salt." Melting cheese always makes it taste saltier. I am looking for ways to convert many modern dishes into Mediterranean delights...

Cut 2 hard-boiled eggs in half instead of salt-n-pepper, top each half with a small cube of Laughing Cow Swiss Cheese spread in fact, you can use this spread instead of salt in your pasta sauces too...