|Hard cooked eggs||2|
|Onion juice||1⁄4 Teaspoon (Fresh)|
|Salad dressing||1⁄2 Cup (8 tbs)|
|Creamed butter||2 Tablespoon|
|Whole tomatoes||2 Small|
Pan broil bacon; remove from pan and drain on paper.
Crumble bacon, chop the eggs finely and combine with the bacon, onion juice, salt and all but 2 tablespoons of the salad dressing.
Carefully cut each piece of melba toast in half, using a saw-tooth knife and spread lightly with butter and a little of the remaining salad dressing.
Cover each square with a thin slice of tomato and top with a teaspoonful of the bacon-egg mixture.
Garnish with a small leaflet of parsley.