This quick recipe uses dainty quail eggs, and the mild curry sauce tops the whole dish off perfectly.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|4 quail eggs||salt and freshly ground black pepper|
|2 slices of whole wheat bread||1 tsp fresh lemon juice|
|2 tbsp mayonnaise||1 tsp vegetable oil|
|2 tbsp chopped cilantro||4 Tbsp. low-fat plain yogurt|
|1 tsp mild curry powder||1/2 cup loosely packed cilantro and parsley leaves|
Place a bowl of iced water near the stove. Bring a small pan of water to a boil over high heat and add the eggs. Cook for 2 1/2 minutes. Using a slotted spoon, transfer the eggs to the iced water. Let cool, then peel the eggs.
Lightly toast the bread and, using a 2in (5cm) cookie cutter, cut 2 circles or ovals from each slice. Divide the toasts among 4 plates.
Combine the yogurt, mayonnaise, cilantro, and curry powder in a small bowl. Season with salt and pepper.
Whisk the lemon juice and oil together in a medium bowl, then add the cilantro and parsley leaves, and toss.
Cut each egg in half and arrange 1 egg on each toast. Spoon the curry sauce over the top. Serve immediately, garnished with the dressed herbs.
The eggs and the sauce can be refrigerated several hours in advance.
Leftovers of both the eggs and curry sauce can be gently reheated and used to top cooked spinach for a quick and spicy variation of the classic Eggs Florentine.
This recipe works equally well with 4 hard-boiled hen's eggs. Boil for 6 minutes, peel, then cut into quarters.
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