Open-Faced Egg Salad Sandwich with Bacon

Ingredients

• 6 large eggs
• 8 slices thick-cut bacon
• 2 tablespoons mayonnaise
• 1 teaspoon fresh juice from 1 lemon
• 2 tablespoons thinly sliced scallions, or chives
• 2 stalks celery, ends trimmed, chopped
• Salt and pepper
• 8 slices thick-cut, crusty wheat bread

Directions

1. Gently set the eggs in a saucepan and pour in 1 1/2 quarts of water. Set the pan over high heat and bring the water just to a bare simmer, about 180 degrees F. Reduce the heat to the lowest setting, cover the pan, and cook the eggs for 10 minutes. Transfer the eggs to a bowl set under cold running water. Once they are cool, peel off and discard the shells, then finely chop the yolks and whites with a knife, or crush them through your fingers into a bowl.
2. While the eggs cook, place the bacon in a large skillet over medium heat. Cook, turning now and then, until crisp, about 10 minutes. Move the bacon to paper towels to drain.
3. In a medium-sized bowl, mix together the mayonnaise, lemon juice, scallions, and celery. Add the chopped eggs and stir them into the dressing. Taste, then add more salt and pepper if it needs it.
4. Toast the bread slices. Spoon some egg salad onto each slice, then finish each one with a slice of bacon broken in half. Serve right away.