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Quails’ eggs on rye
Makes: 24
Prep time: 20 mins Total time: 
Recipe photograph by Dan Jones
Quails’ eggs on rye
Makes: 24
Prep time: 20 mins Total time:
See more recipes
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
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.
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.
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.