Toasts With Egg and Bacon
from cooking.nytimes.com
This recipe is by Julia Moskin and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients
- 1 tablespoon mayonnaise
- 12 thin slices baguette, brushed with olive oil and toasted
- 3 hard-boiled eggs, preferably still warm, peeled and quartered
- Salt
- pepper
- 3 slices cooked bacon, broken into bite-size pieces
- 1 teaspoon finely snipped chives
Directions
- 1
Spread a little mayonnaise in center of each toast. Place an egg quarter on top, cut side up. Sprinkle with salt and pepper. Dab a little mayonnaise on center of each egg yolk and rest a piece of bacon on top. Sprinkle with chives and serve.