bacon & egg salad in a creamy dressing with herbs and crunchy vegetables on toasted rye bread
yield: 8 small toasts or 4 large toasts
For the bread, I bought a fresh loaf of dark rye bread and sliced it into 8 slices (approximately ½” thick). The loaf was only about 5 inches in diameter, so it resulted in fairly small toasts. If you use a loaf of rye sandwich bread that’s larger in diameter, you’ll most likely have enough egg salad for 4 slices.
To toast the bread, my favorite way is to toast it in olive oil. Heat a skillet over medium heat and drizzle a generous amount of olive oil to coat the bottom. Once hot, work in batches to toast the bread for a couple of minutes per side until crisp. Transfer the toast out of the skillet and season with a pinch of salt. Repeat until all of the bread is toasted. Or, you can always just toast the bread in a toaster.