Egg Crostini
Crispy and cheesy, this egg crostini makes a great starter or main when paired with a soup or salad. Toasted rolls or a sliced baguette are topped with a ranch egg salad mixture and shredded Parmesan cheese. A few minutes under the broiler and you’re good to go!
- Serves:
- 12
- Prep Time:
- 8 min
- Cook Time:
- 2 min
Ingredients
Nutrition Facts
Per piece serving
- Calories
- 118
- Fat
- 6 g
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Carbohydrate
- 12 g
- Fibre
- 1 g
- Sugars
- 3 g
- Protein
- 6 g
- Sodium
- 233 mg
- Cholesterol
- 0 mg
- 6 hard boiled eggs, peeled and chopped
- 2 tbsp ( 30 mL ) ranch-style salad dressing
- 3 sub sandwich-style rolls (6-inch/15 cm)
- ¾ cup ( 175 mL ) pasta or tomato sauce
- ½ cup ( 125 mL ) shredded Cheddar or mozzarella cheese
Instructions
-
Stir together eggs and salad dressing in medium bowl. Set aside.
-
Cut rolls in half lengthwise. Cut each half crosswise into two pieces. Place pieces, cut sides up, on baking sheet. Broil for a few seconds, watching closely, just to lightly toast.
-
Spread 1 tbsp (15 mL) pasta sauce over each piece. Spoon a rounded tablespoon (15 mL) of egg mixture over top. Sprinkle 2 tsp (10 mL) shredded cheese over egg mixture. Broil until mixture is hot and cheese is melted, 1 to 2 minutes. Serve warm.