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Tiny Eggs Benedict
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Tiny Eggs Benedict

So cute who could resist. Whip these up with ingredients from the cupboard or supermarket

Servings: 12
Course: Breakfast, Brunch

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 Hollandaise sauce Maille brand
  • 25 gm wholegrain mustard to garnish

Instructions

    Cup of Yum
  1. 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
  2. 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.
  3. 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).
  4. 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.
  5. Put a spoon of hollandaise sauce onto each one.
  6. 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 )