- oil, to grease
- 12 quail’s eggs
- 3 slices of white bread, sliced thinly
- 1 tbsp mayonnaise or ready-made hollandaise
- 2 to 3 ham slices
- freshly ground black pepper
- Bring a medium pot quarter filled with water to a simmer. Grease a lipped baking tray, then put the tray on top of the pot to heat up. Carefully crack all the quail’s eggs into a bowl, then gently pour the eggs on to the hot tray, moving the yolks so they are not touching one another. The steam will cook the eggs in 3 to 5 minutes.
- Meanwhile, toast the bread slices. Use a 3,5cm round cutter to stamp out 12 circles of toast. Top each circle with a dab of mayonnaise or hollandaise. Next, stamp out ham circles with the same cutter and put one circle on each toast stack.
- When the egg whites are cooked (and the yolks are still soft), lift the tray off the steam. Use the cutter to stamp around each yolk and use a palette knife to transfer the egg circles to the stacks. Crack over some black pepper and serve.
PER CANAPÉ 181kJ, 2g fat (1g saturated), 3g carbohydrate (0,3g total sugars).
GET AHEAD These are best made fresh, but will sit happily for 30 minutes once assembled.
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