Quail's Eggs with Fresh Herbs Focaccia


  • 1 Italian focaccia (large)

  • 15ml Olive oil

  • 1 garlic clove (large), finely chopped

  • Small bunch of fresh mixed herbs, such as mint, parsley, coriander (cilantro) and oregano, chopped

  • 20-24 quail's eggs

  • 30-45ml/ 2-3 tbsp mayonnaise

  • 30-45ml/ 2-3 tbsp sour cream

  • 5ml/ 1tsp shallot, finely chopped

  • 225g/ 8oz fresh beetroot (beet), cooked in water or cider, peeled and sliced

  • Half bunch of scallions, trimmed and cut in lengthways

  • 60ml/ 4 tbsp red onion

  • Coarse sea salt

  • Mix peppercorns, roughly ground


  1. Set the oven at 190°C/ 375°F/ Gas 5.

  2. Brush a layer of olive oil on top of focaccia bread. Sprinkle with garlic and mixed herbs. Season with sea salt. Bake for 10-15 minutes or until golden. Set aside and keep warm.

  3. Put the quail's egg into a bowl of cold water. Bring to boil and continue cooking for 5 minutes. Leave the quails from boiling water and put aside to cool.

  4. Combine the mayonnaise, sour cream, shallot and capers in a bowl. Season.

  5. Peel the quail's egg and arrange in a serving plate.

  6. Slice the bread into wedges.

  7. Serve the bread with eggs, beetroot, spring onions, chutney and mayonnaise dip. Dip with coarse slat, ground peppercorns and olive oil.


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