| 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°C/400°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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