Mini Bacon and Egg Crostini

  • Preparation Time10 mins
  • Serves8
  • DifficultyEasy
4 hard-boiled eggs
1/3 cup mayonnaise
1 tablespoon Sriracha or other hot sauce
8 mini pumpernickel toasts, each 2-inches square
3 leaves Bibb lettuce, torn into 8 small pieces
2 pieces cooked bacon, cut into strips 1/3-inch wide and 1 1/2-inches long

1. Slice the eggs crosswise into thin slices, reserving the top and the bottom for another use.

2. In a small bowl stir together the mayonnaise and the Sriracha. Set aside.

3. To assemble, lay out the toast and spread the spicy mayonnaise on each piece. Lay a piece of lettuce on the spicy mayonnaise. Top the lettuce with two overlapping slices of egg and a piece of bacon to finish. Serve immediately.

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