Hide Information

Information

Course: appetizer
Total time: under 30 minutes
Skill level: Easy
Cost: Inexpensive
Yield: Makes 4 appetizer servings
Hide Notes

Notes

This quick recipe uses dainty quail eggs, and the mild curry sauce tops the whole dish off perfectly.

Ingredients

  • 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

Directions

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.

Variation:

This recipe works equally well with 4 hard-boiled hen's eggs. Boil for 6 minutes, peel, then cut into quarters.

Hide Nutritional Information

Nutritional Information

Nutrients per serving

Nutritional information is based on 1/8 teaspoon added salt per serving.

120kcal (6%)
43mg (4%)
1mg (2%)
29mcg RAE (1%)
89mg
16mg
4g
2g
1g
7g
81mg (27%)
417mg (17%)
2g (8%)
9g (13%)
1mg (5%)