• 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
  • a few chives, finely snipped
  • sea salt flakes


  1. 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.


    Get ahead: cook the eggs, slice the tomatoes and stamp out the rye bread a few hours ahead.

Nutritional Details

Each serving provides
  • Energy 147kj 35kcal 2%
  • Fat 2.5g 4%
  • Saturates 0.4g 2%
  • Sugars 0.4g <1%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 695kj/166kcal

Each serving provides

2.0g carbohydrate 0.2g fibre 1.0g protein

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