Mini Bacon and Egg Crostini

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 8 crostini
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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.