Quails’ eggs on rye
Makes 24 | prep 20 mins | total time
Nutritional information (per serving)
Calories
30Kcal
Fat
2gr
Saturates
0gr
Carbs
4gr
Sugars
0.5gr
Fibre
0gr
Protein
1gr
Salt
0.1gr
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
- a few chives, finely snipped
- sea salt flakes
Step by step
Get ahead
Cook the eggs, slice the tomatoes and stamp out the rye bread a few hours ahead.
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.
