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Quails’ eggs on rye


Makes: 24
timePrep time: 20 mins
timeTotal time:
Quails’ eggs on rye
Recipe photograph by Dan Jones

Makes: 24
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
30Kcal
Fat
2gr
Saturates
0gr
Carbs
4gr
Sugars
0.5gr
Fibre
0gr
Protein
1gr
Salt
0.1gr

Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

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.

  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.

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