Toasts With Egg and Bacon
- Total Time
- 5 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:12 toasts
- 1tablespoon mayonnaise
- 12thin slices baguette, brushed with olive oil and toasted
- 3hard-boiled eggs, preferably still warm, peeled and quartered
- Salt
- pepper
- 3slices cooked bacon, broken into bite-size pieces
- 1teaspoon finely snipped chives
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
49 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 3 grams protein; 94 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 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.
Private Notes
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Cooking Notes
Joy Lee
Mix a small amount of Dijon mustard with the mayonnaise. Finely sliced chives or tarragon mixed with the mustard and mayonnaise is delicious and I either use a half of a Quail's eggs or a slice of hen's egg, not a quarter which may be awkward to eat gracefully.
Michelle B
Big hit at our New Year's party. Garlic aioli was a must. Used scallions instead of chives because what I had on hand. Split eggs into sixths and was able to lie two pieces on toast nicely without too much wiggling during transport.
Bebbe
Works great with deviled eggs, as well!
Michelle B
Big hit at our New Year's party. Garlic aioli was a must. Used scallions instead of chives because what I had on hand. Split eggs into sixths and was able to lie two pieces on toast nicely without too much wiggling during transport.
Joy Lee
Mix a small amount of Dijon mustard with the mayonnaise. Finely sliced chives or tarragon mixed with the mustard and mayonnaise is delicious and I either use a half of a Quail's eggs or a slice of hen's egg, not a quarter which may be awkward to eat gracefully.
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