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1
Using a medium bowl, whisk together egg yolks, mustard, and lemon juice until smooth.
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2
Add the oil, a drop at a time, whisking until the mixture starts to thicken.
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3
Season with salt and pepper.
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4
Transfer to an airtight container and refrigerate until needed.
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5
Heat oven to 450F Using a rolling pin, flatten each slice of bread to 1/8-inch thickness.
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6
Using a 2-inch cookie cutter, cut 4 rounds from each slice of bread.
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7
Press rounds into mini-muffin pans forming shallow cups and bake until light brown, about 6 minutes.
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8
Cool slightly, transfer to a wire rack and cool completely.
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9
Store in an airtight container.
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10
Remove center rib of lettuce leaves and cut leaves into 1/8-inch strips.
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11
Using a large saute pan over medium heat, cook bacon until crisp.
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12
Drain on paper towels, crumble and set aside.
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13
Using a large bowl, toss together bacon, lettuce and tomato.
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14
Add 2 tablespoons mayonnaise, adding more if needed just to bind mixture.
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15
Season with salt and pepper.
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16
Fill toasted cups with a heaping teaspoon of the bacon mixture, sprinkle with chives and serve immediately.
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17
Store remaining mayonnaise in an airtight container, refrigerated up to 2 days.
