Читать книгу Christmas with Good Housekeeping - Good Housekeeping - Страница 14

Mini Eggs Benedict

These impressive bites will be the talk of the party!

Makes 12 canapés

Hands-on time: 20 minutes

Cooking time: about 5 minutes

Oil, to grease

12 quails’ eggs

3 standard thin-cut white bread slices

1 tbsp mayonnaise or ready-made hollandaise

2–3 ham slices, cooked

Per canapé 41 cals, 2g protein, 2g fat (0g saturates), 3g carbs (0g total sugars), 0g fibre

1. Bring a medium pan quarter-filled with water to a simmer. Grease a lipped baking tray with oil, then put the tray on top of the pan to heat up. Carefully crack all the quails’ eggs into a bowl, then gently pour the eggs into the hot tray, moving the yolks so they are not touching one another. The steam will cook the eggs in 3–5 minutes.

2. Meanwhile, toast the bread slices. Use a 3.5cm (1½in) round cutter to stamp out 12 circles of toast. Top each circle with a dab of mayonnaise or hollandaise. Next, stamp out ham circles with the same cutter and put one circle on each toast stack.

3. When the egg whites are cooked (and the yolks are still soft), lift the tray off the pan. Use the cutter to stamp around each yolk and use a palette knife to transfer the egg circles to the stacks. Crack over some black pepper and serve.

GET AHEAD

These are best made fresh, but will sit happily for 30 minutes once assembled.