Toasts With Egg and Bacon

• 1 tablespoon mayonnaise
• 12 thin slices baguette, brushed with olive oil and toasted
• 3 hard-boiled eggs, preferably still warm, peeled and quartered
• Salt
• pepper
• 3 slices cooked bacon, broken into bite-size pieces
• 1 teaspoon finely snipped chives

1. Spread a little mayonnaise in center of each toast.
2. Place an egg quarter on top, cut side up.
3. Sprinkle with salt and pepper.
4. Dab a little mayonnaise on center of each egg yolk and rest a piece of bacon on top.
5. Sprinkle with chives and serve.

mayonnaise, thin, eggs, salt, pepper, bacon, chives

Taken from cooking.nytimes.com/recipes/1012912 (may not work)