Category
Appetizer
Servings
6
Prep Time
10 minutes
Cook Time
10 minutes
If you're looking for an innovative way to use eggs for a lunch or brunch dish that won't take too much time to prepare, then these egg sliders with sun dried tomatoes and EVOO dip are sure to tantalize your taste buds. Not only are they quick and easy to make, but also surprisingly delicious – even if you think of yourself as being a bit of an amateur cook! Unlike traditional sandwich fillings, this combination of eggs and sundried tomatoes is loaded with flavour. Plus the creamy EVOO dip helps bring it all together in one mouth-watering bite. Keep reading to learn how you can whip up this tasty treat in no time!
Ingredients
- 6 eggs, large
- 6 slices of cheddar cheese
- 3 slices bacon
- 1/2 avocado, medium, ripe
- 1 tbs lime juice
-
2 tbs olive oil
-
1⁄2tsp sea salt
- 1/2tsp paprika
-
1/4 tsp black pepper
- 1/4 cup sun-dried tomatoes, chopped finely 1/4 cup sun-dried tomatoes, chopped finely
-
1/2 cup olive oil
- 2 tbs basil, fresh, chopped
- 2 cloves garlic, minced
2 tbs parmesan cheese, grated
1 tsp red pepper flakes
-
1/4 tsp salt
-
1/4 tsp black pepper
For the Dip:
Directions
- 1. Bring a pot of water to a boil and hard boil the eggs for 8-10 minutes.
- 2. In the meantime, heat a dry pan and crisp the baconslices for a minute on each side.
3. Scoop out the flesh of the avocado using a spoon and mash in a bowl. Add the olive oil, and lemon juice and season with a pinch of salt, paprika and black pepper. Mix well.
- 4. Cut the boiled eggs in half, lengthwise.
5. Spread a dollop of the avocado mixture on one the one side, add a piece of cheese and bacon and put the other half of each egg on top to make little egg sandwiches and secure with a toothpick.
Recipe Note
Products used in this Recipe:
