Makes 4 servings. Handheld breakfast items always go over well at my busy house. Prepare the aioli and boil the eggs the day before for easy assembly the next morning.
4 (½-inch thick) rustic bread slices
4 tablespoons Yogurt Aioli (see recipe on page 289)
½ cup packed fresh spinach
4 slices prosciutto or thinly sliced smoked ham
1 ½ tablespoons julienne-cut sun-dried tomatoes in olive oil, drained
2 hard-boiled eggs, peeled and cut into ⅛-inch-thick slices
1 teaspoon finely chopped fresh chives
Preheat the broiler on high.
Place the bread slices on a baking sheet and broil until lightly browned and toasted; watch closely so that the bread does not burn.
Remove the pan from the oven and let the toast cool for a couple of minutes.
Spread a tablespoon of Yogurt Aioli on each piece of toast. Add a few pieces of spinach and top with a slice of prosciutto. Divide the sun-dried tomato strips among the toast and top each with a few slices of boiled egg. Sprinkle each with ¼ teaspoon chives and serve immediately.
Makes 4 servings.