Egg Salad Crostini With White Anchovies

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2 tablespoons extra-virgin olive oil, plus more for brushing

1 large onion, thinly sliced

Kosher salt and freshly ground pepper

1 thin baguette, sliced 1/4 inch thick

1 large garlic clove, halved

6 large eggs, at room temperature

1 tablespoon finely chopped chives

1 teaspoon white wine vinegar

24 white anchovy fillets or pickled herring pieces—drained, patted dry and halved crosswise

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