This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
"Buttonhole" quail eggs
This little appetizer consists of a small finger of toast, a slice of cured ham and three quail egg yolks arranged on a rectangle of egg white. It is a bit tricky to make, but very attractive to serve, and delicious, of course.
194 K 4.4/5 (5 reviews)
60 min.
Average
4.55 €
6 canapés
7 IngredientsLast modified on: June 26th 2011
3 slices 
3 slices smoked ham
30 g 
18 quails egg
1 teaspoon 
Times for this recipe
Preparation: 60 min.
Cooking: 3 min.
All in all: 60 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 - ⌛ 7 min.
Cut 3 slices bread into rectangles about 5cm x 2.5cm (2 x 1 inches).
Cut 3 slices smoked ham to the same size.
Cut 3 slices smoked ham to the same size.
Stage 2 - ⌛ 5 min.
Butter both sides of the bread.
Stage 3 - ⌛ 15 min.
Crack open the 18 quails egg and separate the yolks from the whites.
Note: The action needed to crack quail's eggs is not easy to describe; you might like to watch this short demonstration video.
Note: The action needed to crack quail's eggs is not easy to describe; you might like to watch this short demonstration video.
Stage 4 - ⌛ 2 min.
Stage 5 - ⌛ 10 min.
When the whites are cooked, salt and tip onto a chopping board, and cut out rectangles the same size as the pieces of bread.
Cut 3 circles of 1 cm (0.5 inch) diameter out of each rectangle. For this it is best to use the nozzle of a forcing bag of the right size.
Cut 3 circles of 1 cm (0.5 inch) diameter out of each rectangle. For this it is best to use the nozzle of a forcing bag of the right size.
Stage 6 - ⌛ 1 min.
In the same pan, fry the ham for 1 minute on each side.
Stage 7 - ⌛ 4 min.
Then fry the slices of bread until golden brown on each side.
Stage 8 - ⌛ 5 min.
Turn down the heat under the pan. Arrange a slice of ham on each piece of bread, then a rectangle of egg white. Salt and pepper lightly.
Stage 9 - ⌛ 10 min.
Finish by placing an egg yolk in each hollow.
This is the tricky moment in the recipe. You need to do this gently so as not to break the egg yolks.
Leave like this on low heat for about 5 minutes to warm the yolks through, but they should not cook.
This is the tricky moment in the recipe. You need to do this gently so as not to break the egg yolks.
Leave like this on low heat for about 5 minutes to warm the yolks through, but they should not cook.
Remarks
Everything can be prepared in advance, only the yolks need to be added at the last minute.
You can add a little surprise flavour in the hollow of the whites under the yolks, something strong like a drop of wasabi, a few drops of vinegar, or whatever you can think of.
You can add a little surprise flavour in the hollow of the whites under the yolks, something strong like a drop of wasabi, a few drops of vinegar, or whatever you can think of.
Keeping: Just 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 | 270 RDI=100 % | 1,720 RDI=160 % | 100 RDI=20 % | 1,220 RDI=60 % | 5,100 RDI: 60 % |
| Per 100 g | 50 RDI=20 % | 350 RDI=30 % | 20 RDI=3 % | 250 RDI=10 % | 1,040 RDI: 10 % |
| Per canapés | 40 RDI=20 % | 290 RDI=30 % | 20 RDI=3 % | 200 RDI=10 % | 850 RDI: 10 % |
How much will it cost?
- For 6 canapés : 4.55 €
- Per canapés : 0.80 €
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: Béarnaise sauce, Sliced chicken with mushrooms and broccoli, Marchand de vin sauce, Oat financiers for Louise, Salmon "en papillote" with small vegetables, ... See them all 492
Quail egg
Like these other recipes: Quail egg canapés, ... See them all 1
Bread
You can get more informations, or check-out other recipes which use it, for example: Scrambled eggs with butter-fried bread and fresh spinach, Bistro-style red endive salad, Pan con tomate, Soft Croque-monsieur with 3 cheeses, Bistro-style beetroot salad, ... See them all 77
Smoked ham
Like these other recipes: Hearty leek and sprout soup, Beurre d'escargot, Sautéd broccoli with ham, Rolls of fish in smoked ham, Red rice pannequets, ... See them all 30
Other recipes you may also like
Rémoulade dressing
This dressing is a kind of mayonnaise with vinegar, used for some salads like celeriac rémoulade. Usually it is prepared from mayonnaise, but here is another version, simpler and just as tasty. October 3rd 2010898 K3.8 6 min.
You should not put an aluminum container directly in the oven
If you put an aluminum container, containing food to be cooked or reheated, in your oven directly on the shelf, the shiny base will reflect a large part of the oven heat (like a mirror). This means that the food will take much longer to cook or heat through than usual. February 21th 2011513 K 92.5 1 min.
Mimosa eggs
Mimosa eggs are hard boiled eggs where the yolks are removed, chopped and mixed with a herb mayonnaise, then this mix is used to refill the whites. It's a classic recipe of traditional French bistro cooking. February 21th 2011311 K 25 50 min.
Sausage buckwheat pancakes
This sausage pancake recipe is one of the better-known ways of using buckwheat pancakes. You will find it on the menu of all good French crêperies, but it is easy to make at home. February 26th 2012142 K4.5 1 hour 30 min.
Leek and fresh tuna tart
The puff pastry case is filled with a layer of leek, lightly fried chunks of fresh tuna and a quiche mixture. April 17th 202293 K5 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-15)
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.