Tuna Egg Ramekins

Something that's fancy enough but quick and easy to do, to serve with coffee for when you have unannounced company, or if you, like me, have kids who clamor for something to do in the kitchen. :)

The recipe has two parts: making the Tuna-Egg Salad, and assembling the "crust." The tuna-egg salad doubles as spread for other sandwiches, or as in this recipe, can be served ramekin way.

TUNA-EGG RAMEKINS

What's In It?

• 3 medium eggs, boiled and diced
• 1 stalk celery, washed and diced (optional, but a quick way to sneak in some veggies!)
• 2 cans tuna flakes in vegetable oil, drained (I use Hot and Spicy for a little kick)
• 1 small onion, diced
• 1.5 cups sandwich spread
• 1/2 teaspoon salt
• half a loaf of bread (day old is better)

Kitchen Conjugations:

Combine all ingredients (except bread) in a bowl until smooth. Set aside.

Trim sides of bread slices. Reserve the sides for later.

Flatten bread slices with your fingers or using a rolling pin. Press into ramekins/muffin cups. (One slice goes nicely into one ramekin.)

You may opt to toast the bread at this point, or leave the bread un-toasted then spoon-in the tuna-egg salad.

Top with the bread sides in a criss-cross fashion, then bake in an oven toaster for 5 minutes, or until the tops are golden brown.