Mini Bacon and Egg Crostini

Total Time:
10 min
Prep:
10 min

Yield:
8 crostini
Level:
Easy

Ingredients
  • 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
Directions

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

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

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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    This recipe is featured in:

    The Kitchen