Tiny Eggs Benedict
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Tiny Eggs Benedict
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So cute who could resist. Whip these up with ingredients from the cupboard or supermarket
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Ingredients
- 12 whole quail eggs
- 40 ml olive oil
- 12 lices baguette or small round roll
- 50 gm butter softened
- 20 gm spinach frozen defrosted and squeezed
- 1 clove garlic optional, crushed
- 100 gm ham sliced leg
- 1 jar Maille Hollandaise
- 25 gm wholegrain mustard to garnish
Instructions
- Use a small to mix the spinach softened butter and garlic ( if using) with a ground black pepper to make a smooth spread. Set aside
- Slice the bread rolls into equal sized rounds and toast one side under the grill. Turn over and spread with the spinach butter on the untoasted side and top with a slice of ham. Set aside.
- Heat a fry pan then add a little oil. Break each egg gently into a small cup and pour into the frypan one at a time. (Quail eggs are hard to crack. Use a small sharp knife to put a small dent or cut in the shell before breaking into the cup).
- Turn the heat down a little and cook the eggs till the white are just done. Use an egg slice to put each one onto the top of the toast.
- Put a spoon of hollandaise sauce onto each one.
- Add salt and pepper and a dash of wholegrain mustard
Notes
- I like to put a dab of wholegrain mustard onto the top and pop the whole toast back under the grill for 2 minutes just till the hollandaise starts to bubble ( this is optional )
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