header

Quail's Eggs with Fresh Herbs Focaccia

Ingredients:

  • 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

Preparation:

  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.

 

More Appetizer Recipes