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Croustades with quail eggs

Prep Time 10 min mins
Cook Time 4 - 6 min mins
Total Time 14 mins
Racing: ,
Difficulty: Easy
Servings: 6
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
  • Ingredients for 12 pieces
  • 12 homemade or store-bought croustades
  • 12 quail eggs
  • Hollandaise sauce (classic or lactose-free)
  • A few sprigs of chives
Instructions
  1. 1
    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.
    ________________________________________
    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.
Read it online: https://auxdelicesdecaroline.com/en/recipe/croustades-aux-oeufs-de-caille/