Egg Salad & Bacon Crostini

Comfort food is important. It brings back memories and makes us feel home, safe, satisfied. Brunch is one of those moments when I feel like a kid again. It is a late breakfast that begins when everyone is awake. Is slow, rich and has no agenda. All that matters is to enjoy some time together.

This crostini is a combination of my favourite foods together at brunch. Eggs, bacon, herbs, chili and crusty bread. For sure, an after morning dream.

Wine Tip: Mimosas (orange juice and prosecco)

Egg Salad & Bacon Crostini


  • 5 hard steamed eggs, chilled and peeled
  • 1 tablespoon homemade or store-bought mayonnaise
  • ¼ teaspoon lemon zest and 1 teaspoon fresh lemon juice
  • ½ teaspoon finely diced chili
  • ¼ teaspoon finely diced scallions
  • 1 teaspoon minced fresh parsley
  • Salt and freshly ground black pepper
  • 200 grams of bacon
  • Olive oil
  • Crusty bread or baguette


Place 6 cold eggs in a saucepan and fill with cold water, slightly covering the eggs.

Set the pan over high heat and bring the water to a boil, uncovered.

As soon as the water comes to a boil, remove the pan from heat and cover it for 10 minutes. After, run under cold water and peel.

Chop the eggs and mix with the mayonnaise, lemon juice, lemon zest, chili, chives, parsley, salt and pepper. Mix well and set aside.

Add bacon to a cold pan and turn the heat up to medium high. As the pan gets hot the bacon will render the additional fat. Once crispy, remove it from the heat and let cool on a paper towel. Once cooled, chop roughly.

Add 1 tablespoon olive oil to a grill pan on medium high heat. Add the bread slices and grill on both sides. Once golden all over, remove from the heat.


Add a tablespoon of egg salad to the toasted bread. Top with crispy bacon to taste. Decorate with fresh parsley. Serve room temperature.


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