Tiny Eggs Benedict- My Kitchen Stories
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Tiny Eggs Benedict

So cute who could resist. Whip these up with ingredients from the cupboard or supermarket
Course: Breakfast, Brunch
Servings: 12

Ingredients

  • 12 whole quail eggs
  • 40 ml olive oil
  • 12 slices baguette or small round roll
  • 50 gm butter softened
  • 20 gm spinach frozen defrosted and squeezed
  • 1 clove garlic optional, crushed
  • 100 gm ham sliced leg
  • 1 jar Maille Hollandaise
  • 25 gm Wholegrain Mustard to garnish

Instructions

  • Use a small to mix the spinach softened butter and garlic ( if using) with a ground black pepper to make a smooth spread. Set aside
  • Slice the bread rolls into equal sized rounds and toast one side under the grill. Turn over and spread with the spinach butter on the untoasted side and top with a slice of ham. Set aside.
  • Heat a fry pan then add a little oil. Break each egg gently into a small cup and pour into the frypan one at a time. (Quail eggs are hard to crack. Use a small sharp knife to put a small dent or cut in the shell before breaking into the cup).
  • Turn the heat down a little and cook the eggs till the white are just done. Use an egg slice to put each one onto the top of the toast.
  • Put a spoon of hollandaise sauce onto each one.
  • Add salt and pepper and a dash of wholegrain mustard

Notes

I like to put a dab of wholegrain mustard onto the top and pop the whole toast back under the grill for 2 minutes just till the hollandaise starts to bubble ( this is optional )