with Phil's Large Brown Free Range Eggs

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Not going to lie, this Hard-Boiled Egg Crostini recipe is hard to beat! It’s a lightly toasted slice of Boulart Demi-Baguette with arugula, sliced radishes, and a hard-boiled Phil’s Large Brown Free Range Egg layered on top. The winning detail is a drizzle of sweet and tart balsamic reduction made with Cavalli Classico Balsamic Vinegar. Once you finish eating it, don’t be surprised if you find yourself scrambling back to the spread of appetizers to find another!

10 servings

Ingredients list:
  • 1 Boulart Ciabatta Demi-Baguette
  • 6 Phil’s Large Brown Free Range Eggs
  • 1 cup Arugula
  • ¼ cup Cavalli Classico Balsamic Vinegar
  • 2-4 radishes, thinly sliced

  1. Lightly toast the baguette slices
  2. In a pan, heat the balsamic vinegar until it thickens to a glaze
  3. Slice the radishes and set aside
  4. Slice the hard-boiled eggs in half, lengthwise
  5. On the sliced baguette, layer arugula, sliced radishes, and hard-boiled egg
  6. Drizzle Balsamic glaze over the top and then season with salt and pepper
Dairy                                             Dairy
Snacks                                            Snacks
Dinner                                            Dinner