Egg and Bacon Canapés
Serves
12
Prep Time
20 min
Print Recipe
These elegant canapés elevate the classic combination of bacon and eggs into bite-sized appetizers. Creamy herb-flecked mayonnaise and crisp bacon complement the soft boiled eggs. Prepare the components ahead of time, then quickly assemble just before serving for an easy yet impressive starter.
Ingredients
- 3 hard boiled eggs, peeled
- 3 slices whole wheat or white toast
- ¼ cup (60 mL) low-fat mayonnaise
- ½ tsp (2.5 mL) Dijon mustard
- 1 tsp (5 mL) chopped fresh herbs (such as dill, chives or tarragon) plus additional for garnish
- Dash hot sauce
- Pinch freshly ground pepper
- 2 slices cooked bacon, cut into bite-sized pieces
Instructions
- Step 1
Using egg slicer or sharp knife, slice hard boiled eggs, crosswise into 1/4 inch (1 cm) slices.
- Step 2
Using 2 inch (5 cm) circle cookie or biscuit cutter, cut rounds out of toast to make 12 circles.
- Step 3
In small bowl, combine mayonnaise with Dijon mustard, herbs, hot sauce and pepper.
- Step 4
To assemble: Top toast with 1 egg slice, 1/4 tsp (1.25 mL) dollop of mayonnaise, a piece of bacon and garnish with fresh herbs.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 60 |
| Fat | 2 g |
| Saturated Fat | 0 g |
| Trans Fat | 0 g |
| Carbohydrate | 6 g |
| Fibre | 0 g |
| Sugars | 0 g |
| Protein | 2 g |
| Sodium | 112 mg |