Curried Quail Eggs

Name: Curried Quail Eggs
Ingredients: 4 quail eggs; 2 slices of whole wheat bread; 4 tbsp low-fat plain yogurt; 2 tbsp mayonnaise; 2 tbsp chopped cilantro; 1 tsp mild curry powder; Salt and freshly ground black pepper; 1 tsp fresh lemon juice; 1 tsp vegetable oil; 1/2 cup loosely packed cilantro and parsley leaves

10 ingredients

16 steps

Ingredients

4 quail eggs
2 slices of whole wheat bread
4 tbsp low-fat plain yogurt
2 tbsp mayonnaise
2 tbsp chopped cilantro
1 tsp mild curry powder
Salt and freshly ground black pepper
1 tsp fresh lemon juice
1 tsp vegetable oil
1/2 cup loosely packed cilantro and parsley leaves

Directions

1

Place a bowl of iced water near the stove.
2

Bring a small pan of water to a boil over high heat and add the eggs.
3

Cook for 2 1/2 minutes.
4

Using a slotted spoon, transfer the eggs to the iced water.
5

Let cool, then peel the eggs.
6

Lightly toast the bread and, using a 2in (5cm) cookie cutter, cut 2 circles or ovals from each slice.
7

Divide the toasts among 4 plates.
8

Combine the yogurt, mayonnaise, cilantro, and curry powder in a small bowl.
9

Season with salt and pepper.
10

Whisk the lemon juice and oil together in a medium bowl, then add the cilantro and parsley leaves, and toss.
11

Cut each egg in half and arrange 1 egg on each toast.
12

Spoon the curry sauce over the top.
13

Serve immediately, garnished with the dressed herbs.
14

Variation:
15

This recipe works equally well with 4 hard-boiled hen's eggs.
16

Boil for 6 minutes, peel, then cut into quarters.