Egg salad crostini with white anchovies

Delight in the flavors of egg salad crostini with savory white anchovies. A perfect harmony of textures and tastes in every bite.

Ingredients:

• 2 tablespoons extra-virgin olive oil, plus more for brushing
• 1 large onion, thinly sliced
• Kosher salt and freshly ground pepper
• 1 thin baguette, sliced 1/4 inch thick
• 1 large garlic clove, halved
• 6 large eggs, at room temperature
• 1 tablespoon finely chopped chives
• 1 teaspoon white wine vinegar
• 24 white anchovy fillets or pickled herring pieces—drained, patted dry and halved crosswise

Instructions:

1. Heat 1 tablespoon of oil in a skillet. Cook the onion over low heat, stirring occasionally until caramelized, for about 1 hour. Season with salt and pepper.
2. Preheat the oven to 300°. Brush both sides of the bread slices with olive oil and place them on a baking sheet. Bake the crostini for 5 minutes until they are crispy but not golden. Gently rub one side of each crostini with garlic. Allow them to cool on the baking sheet.
3. While waiting, prepare a bowl of ice water. Boil a small pot of water. Add the eggs and let them boil for 7 minutes. Transfer the eggs to the ice water until they are cool, then peel and put them in a medium bowl. Lightly crush the eggs with a fork. Mix in the chives, vinegar, and the remaining 1 tablespoon of olive oil. Season with salt and pepper.
4. To serve, place caramelized onions on top of each crostini, followed by the egg salad and an anchovy fillet.

Summary:

• Calories: 1254 kcal
• Fat: 67 g
• Protein: 62 g
• Carbs: 101 g
• Potassium: 893 mg
• Magnesium: 108 mg