Curried Quail Eggs
This quick recipe uses dainty quail eggs, and the mild curry sauce tops the whole dish off perfectly.
The eggs and the sauce can be refrigerated several hours in advance.
Leftovers of both the eggs and curry sauce can be gently reheated and used to top cooked spinach for a quick and spicy variation of the classic Eggs Florentine.
Makes4 appetizer servings
Preparation Time15 min
Preparation Time - Text15 mins
Cooking Time3 min
Cooking Time - Text3
Total Timeunder 30 minutes
Make Ahead RecipeYes
Five Ingredients or LessYes
Taste and Texturecreamy, hot & spicy, savory
- 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
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.
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.
Combine the yogurt, mayonnaise, cilantro, and curry powder in a small bowl. Season with salt and pepper.
Whisk the lemon juice and oil together in a medium bowl, then add the cilantro and parsley leaves, and toss.
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.
2008 Dorling Kindersley