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Recipe CollectionBrunch & Main Entrées

Egg Crostini



Ingredients:
6 hard-cooked eggs, peeled and chopped
2 Tbsp (30 mL) drained sweet relish
2 Tbsp (30 mL) ranch-style salad dressing
Salt and pepper, to taste
4 (5-inch/12 cm) Italian style rolls
1 cup (250 mL) chunky herb and garlic pasta sauce
Shredded cheese, for garnish
 
Instructions:
Blend together eggs, relish, salad dressing, salt and pepper. Set aside.

Cut rolls in half lengthwise. Cut each half crosswise into 2 pieces. Toast cut sides. Spread 1 tbsp (15 mL) pasta sauce over each toasted bread piece. Spoon 1 rounded tablespoon (15 mL) egg mixture on top.

Garnish with shredded cheese. Broil until mixture is hot and cheese is melted, about 3 minutes. Serve warm.

Makes 16 snacks.

Tip: Keep a supply of hard-cooked eggs in the refrigerator for a quick snack. Use hard-cooked eggs within a week.

Preparation: 8 minutes
Cooking: 5 minutes

Nutrients per serving:
Calories: 484
Carbohydrate: 44.3 g
Protein: 28.0 g
Fat: 22.6 g