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For the Croutes
small baguette
90ml / 4fl oz sunflower oil
½ tsp
dried mixed herbs
salt and pepper
For the topping
3 free-range hard-boiled eggs
1 tbsp fresh dill, chopped
2 tbsp mayonnaise made with free-range eggs
salt and freshly ground
black pepper
25 thin slices of cherry tomato, to decorate
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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