Name: Egg And Dill Croutes
Ingredients: 1 sm Baguette; 90 ml Sunflower oil; 1/2 ts Dried mixed herbs; Salt and pepper; 3 Free-range hard-boiled eggs; 1 tb Fresh dill; chopped; 2 tb Mayonnaise made with free-range eggs; Salt and freshly ground; Black pepper; 25 Thin slices cherry tomato; to decorate

What is sanctification?... Regeneration is the new birth, sanctification is the growth that necessarily results from it. Justification is God’s declaration that a believing sinner is righteous because of the merits of Christ imputed to him. Sanctification is the believer leaving the courtroom where God has once and for all time declared him righteous, and immediately beginning the process whereby God’s Spirit enables him to increasingly conform to Christ’s righteousness, both inwardly and outwardly... We may say that sanctification has nothing to do with regeneration or justification, and yet it has everything to do with demonstrating that one has experienced them.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	Vegetarian	Veg3, Vegetarian	1	servings

INGREDIENTS

1	sm	Baguette
90	ml	Sunflower oil
1/2	ts	Dried mixed herbs
		Salt and pepper
3		Free-range hard-boiled eggs
1	tb	Fresh dill; chopped
2	tb	Mayonnaise made with free-range eggs
		Salt and freshly ground
		Black pepper
25		Thin slices cherry tomato; to decorate

INSTRUCTIONS

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 200&deg;C/400&deg;F/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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