«What if you were the one to extend the invitation?»
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Croustades with quail eggs
Description
A hot bite, ready in a few minutes - and a real little gem for the aperitif! This recipe comes straight from the Pippa Middleton book I received a few years ago. I've been making it regularly ever since: simple, quick and absolutely delicious. A must-try for your festive aperitifs or weekend brunches.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation
1. Cooking the eggs :
Preheat the oven to 180°C.
Arrange the croustades on a baking tray.
Gently crack a quail egg into each croustade.
Bake for 4 to 6 minutes, until the egg whites are set.
2. Finish :
Place a dab of hollandaise sauce on each croustade,
then sprinkle with chopped chives. Serve hot.
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Home-made variation: croustades in brick pastry
Butter 3 small squares of brick pastry (approx. 6 cm) with a brush.
Stagger them in a mini muffin tin.
Bake for 3 minutes at 180°C.
Break a quail egg directly into each mould, then continue cooking.
4 to 6 minutes until the whites are firm.
Serve immediately.
THERMOMIX® METHOD.
