Quail egg canapés
This starter is a small canapé consiting of a toasted and buttered bread slice covered with a slice of smoked ham topped with a fried quail egg.
332 K 4.4/5 (31 reviews)
55 min.
Easy
20 pieces
7 IngredientsLast modified on: February 21th 2011
20 quails egg
4 slices 
2 slices smoked ham
30.96 ml 
a little 
Times for this recipe
Preparation: 45 min.
Cooking: 15 min.
All in all: 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
With a 35 or 40 mm diameter cutter, cut out at least 20 circles from the bread slices.
Stage 2 - 5 min.
Butter these 20 circles on one side.
Set aside.
Set aside.
Stage 3 - 20 min.
Prepare quail eggs by cracking them one at a time...
Stage 4
... and pouring them into a bowl.
Foot-note: the gesture for opening quail eggs is not easy to describe, so you can check out the small demonstration video.
Foot-note: the gesture for opening quail eggs is not easy to describe, so you can check out the small demonstration video.
Stage 5 - 5 min.
Cut the ham slices into squares, about the size of bread circles, or a bit bigger.
Set aside.
Set aside.
Stage 6 - 6 min.
When ready to serve, place the bread circles buttered side down in a hot frying pan without any other fat,
Allow to colour a few minutes, then turn over, and again allow to colour on the other side.
Set aside.
Allow to colour a few minutes, then turn over, and again allow to colour on the other side.
Set aside.
Stage 7 - 3 min.
In the same frying pan, without cleaning it, cook the pieces of ham for a few seconds on each side.
Set aside.
Set aside.
Stage 8 - 5 min.
In the same frying pan, without cleaning it, pour in the quail eggs.
Immediately, with a spatula, try to separate them from one another to prevent the touching.
Ideally one aims to keep whole egg yolks (not broken!), with enough egg white around so that they can be removed with the cutter you used for the bread.
Immediately, with a spatula, try to separate them from one another to prevent the touching.
Ideally one aims to keep whole egg yolks (not broken!), with enough egg white around so that they can be removed with the cutter you used for the bread.
Stage 9 - 5 min.
Assemble the canapés:
Onto a hot plate (the canapés cool very quickly), place a toasted bread circle, put a piece of ham on top, then cover with an egg taken in the frying pan with the cutter, salt and pepper.
Sprinkle if you wish with some chopped chives.
Serve immediately, and inform your guests that these canapés should be eaten in one mouthful...
Onto a hot plate (the canapés cool very quickly), place a toasted bread circle, put a piece of ham on top, then cover with an egg taken in the frying pan with the cutter, salt and pepper.
Sprinkle if you wish with some chopped chives.
Serve immediately, and inform your guests that these canapés should be eaten in one mouthful...
Remarks
For the bread I advise you to use leavened bread, with more taste than traditional sandwich bread.
Very ofen when cooking small items such as these canapés, there are a few failures (see the photographs...), that's why it's smart to cut out one or two spare bread circles, one or two extra pieces of ham, to break one or two extra eggs, etc, to make up the right number at the end.
Very ofen when cooking small items such as these canapés, there are a few failures (see the photographs...), that's why it's smart to cut out one or two spare bread circles, one or two extra pieces of ham, to break one or two extra eggs, etc, to make up the right number at the end.
Keeping: Once cooked, a few minutes.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 340 RDI=130 % | 2,300 RDI=220 % | 110 RDI=20 % | 1,270 RDI=60 % | 5,330 RDI: 60 % |
| Per 100 g | 60 RDI=30 % | 430 RDI=40 % | 20 RDI=3 % | 240 RDI=10 % | 1,010 RDI: 10 % |
| Per piece | 20 RDI=7 % | 110 RDI=10 % | 5 RDI=1 % | 60 RDI=3 % | 270 RDI: 3 % |
How much will it cost?
- For 20 pieces : 4.50 €
- Per piece : 0.25 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Butter
Like these other recipes: Provençal colombier for Pentecost, Lime meringue tart, Steak burger topped with egg, Ramekins of duchess potatoes, Shortcrust pastry (pâte brisée), ... See them all 466
Quail egg
Like these other recipes: "Buttonhole" quail eggs, ... See them all 1
Bread
You can get more informations, or check-out other recipes which use it, for example: Corn salad with croutons, Bistro-style red endive salad, Smoked haddock and leek fondue tartines, Beetroot salad with cashew nuts, Panzanella, ... See them all 73
Smoked ham
Like these other recipes: Cauliflower "moelleux" in ramekins, Potato galette, Endive gratin with cancoillotte, Little vegetable omelettes, Thin endive tart, ... See them all 30
Other recipes you may also like
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.May 27th 2020322 K5 2 hours 25 min.
Icelandic-style fish and vegetable pie
This recipe is made from vegetables cut small and blanched, mixed with pieces of salt-cod and cream, then baked in small soup dishes with a puff pastry lid.September 7th 2018281 K3.9 4 hours 35 min.
Old style brioche
Classical version of brioche use yeast to raise the dough, but in this recipe some leaven is added. This make a more rustic brioche, with a small taste of leaven.December 19th 2014305 K4.6 14 hours 6 min.
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.September 22th 2024508 K4.6 1 hour 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.