6 Large Eggs
6 Thin Slices of White Bread
¼ Cup Melted Butter
½ Cup Mayonnaise
2 tsp. Dijon Mustard
2 tsp. Chipotle Pepper Paste
As Needed Salt and Black Pepper
Place the eggs in a pot, add enough cold water to cover. Bring to a gentle boil, cover, and remove from heat. Let sit covered for 6 minutes. Remove eggs and stop the cooking in a bowl with ice and cold water. Carefully peel and slice with an egg slicer,
Cut out rounds the size of the egg slices from the sliced bread. Lay out on a cookie sheet and brush both sides with the melted butter. Season the bread lightly with salt and black pepper. Bake in a 350°f oven for about 5 minutes or until light golden. Reserve.
Prepare the mayonnaise by mixing in the chipotle and mustard. Season to taste with salt and black pepper.
To assemble, spread each bread slice with the mayonnaise. Top each bread slice with a thin slice of cooked egg. Garnish with parsley, and a dot of hot sauce. Enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.com