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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.