Egg and dill croutes

1 servings

Ingredients

Quantity Ingredient
1 small Baguette
90 millilitres Sunflower oil
½ teaspoon Dried mixed herbs
Salt and pepper
3 Free-range hard-boiled eggs
1 tablespoon Fresh dill; chopped
2 tablespoons Mayonnaise made with free-range eggs
Salt and freshly ground
Black pepper
25 Thin slices cherry tomato; to decorate

Directions

FOR THE CROUTES

FOR THE TOPPING

Cut the baguette thinly into 25 or so slices. Mix the oil, herbs, salt and pepper and brush lightly onto each piece of bread. Lay on a baking sheet and bake in a preheated oven 200øC/400øF/Gas 6 for 5-7 minutes until golden brown. Allow to cool. These croutes may be stored for up to 10 days in an airtight container.

Shell the eggs, chop finely and combine them with the dill and mayonnaise, then season with salt and pepper. Place a teaspoonful of the mixture on each toast round and with a knife mould into a neat dome. Garnish each with a sliver of tomato.

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