This quick recipe uses dainty quail eggs, and the mild curry sauce tops the whole dish off perfectly.
- 4 quail eggs
- 2 slices of whole wheat bread
- 4 tbsp low-fat plain yogurt
- 2 tbsp mayonnaise
- 2 tbsp chopped cilantro
- 1 tsp mild curry powder
- Salt and freshly ground black pepper
- 1 tsp fresh lemon juice
- 1 tsp vegetable oil
- ½ cup loosely packed cilantro and parsley leaves
1. Place a bowl of iced water near the stove. Bring a small pan of water to a boil over high heat and add the eggs. Cook for 2½ minutes. Using a slotted spoon, transfer the eggs to the iced water. Let cool, then peel the eggs.
2. Lightly toast the bread and, using a 2in (5cm) cookie cutter, cut 2 circles or ovals from each slice. Divide the toasts among 4 plates.
3. Combine the yogurt, mayonnaise, cilantro, and curry powder in a small bowl. Season with salt and pepper.
4. Whisk the lemon juice and oil together in a medium bowl, then add the cilantro and parsley leaves, and toss.
5. Cut each egg in half and arrange 1 egg on each toast. Spoon the curry sauce over the top. Serve immediately, garnished with the dressed herbs.
This recipe works equally well with 4 hard-boiled hen's eggs. Boil for 6 minutes, peel, then cut into quarters.
Nutritional information is based on 1/8 teaspoon added salt per serving.