Mini Bacon and Egg Crostini
- Level: Easy
- Yield: 8 crostini
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 203
- Total Fat
- 13
- Saturated Fat
- 3
- Carbohydrates
- 14
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 7
- Cholesterol
- 83
- Sodium
- 319
- Total: 10 min
- Active: 10 min
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.