Cook time is 25minutes
Total time is 25minutes
Serve is for 24 people
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Difficulty level: 2 out of 4
6 Ingredients
Number of servings
24
- 6 slices white bread
- 135grams butter, melted (save 10g for greasing)
- 24 quail's eggs
- 4 slices Parma ham
- 2/3 cup plain hollandaise
- 10grams chives, finely chopped, to garnish
Description
Serve this delicious canapé hot with fresh herbs, or replace the ham with wilted spinach, which works just as well.
Method
Step 1 of 4
Preheat oven to 150°C.
Step 2 of 4
Brush the bread with melted butter and use the cookie cutter to stamp out rounds per bread slice. Place the croutes on a baking tray and bake until crisp, 20-25 minutes. Cool.
Step 3 of 4
To bake the quail’s eggs, generously butter the mini muffin tin and crack eggs into each hole. Bake in the oven, 4 minutes. (The yolks should still be runny.) Using a teaspoon, carefully scoop eggs out of tins, onto a tray or plate to cool.
Step 4 of 4
Increase oven temperature to 180°C. Place croutes (not touching) on a flat oven tray, tear the ham into 24 equal pieces, and place a piece folded on top of each croute. Place the baked egg on top and cover with 1 teaspoon of hollandaise. Bake, 4-5 minutes. Garnish with finely chopped chives.
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