Canapés with eggs and bacon
Instructions
Mince the parsley.
Cut thin slices of bacon into small pieces.
Melt 10 g butter in a pan, put the bacon and let it cook until it becomes crisp, stirring several times.
Remove from heat.
Break the eggs into a bowl, add a tablespoon of water and beat with a fork.
Pour in the Pan, put it on the heat and Cook, stirring, until the eggs are not become creamy.
Put in a bowl and let cool.
Add the parsley, salt, pepper and stir with a fork.
Spread the bread slices with the rest of the butter.
Spread the egg preparation on three slices of bread and cover with the other three.
Stenciling by 5 cm in the shape of a flower, cut out two flowers in every Canapé.
Arrange on a plate and serve immediately or cover the plate with an adhesive foil and refrigerate until ready to serve.
Suggested wine: Aquileia Refosco.
