Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Photo: Dan Jones
Quail's eggs on rye
In many parts of the world quail’s eggs are eaten quite commonly but in the UK they're a treat, so these quail's eggs on rye aren't nibbles, they're canapés
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Ready in 25 minutes
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Cooking time 5 minutes
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Prep time 20 minutes
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Makes 24
Ingredients
- 12 quails' eggs or 2 medium eggs
- 4 slices German-style rye bread
- 3 - 4 tbsp mayonnaise
- 12 baby plum or cherry tomatoes, thinly sliced
- 8 chives, finely snipped
Method
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1
Boil the quails' eggs for 2½ minutes, or the medium eggs for 8 minutes, drain and run under cold water. Peel and halve (or grate the medium eggs). Stamp out 24 rounds from the rye bread with a 4cm cutter; spread each with mayonnaise. Top with tomato, a quails' egg half or some grated egg and a few chives. Finish with a grinding of black pepper and sea salt flakes to taste.
Get ahead: cook the eggs, slice the tomatoes and stamp out the rye bread a few hours ahead.
