Читать книгу Christmas with Good Housekeeping - Good Housekeeping - Страница 21

Egg and Cress on Rye

Peeling shells off quails’ eggs is fiddly, so buy them pre-cooked and peeled to save time.

Makes 16 canapés

Hands-on time: 10 minutes

4 slices of rye bread or pumpernickel

8 pre-cooked quails’ eggs

8 tsp mayonnaise

¼ tsp celery salt

Small bunch of cress

Per canapé 40 cals, 1g protein, 3g fat (1g saturates), 3g carbs (0g total sugars), 0.4g fibre

1. Lay the slices of bread on a chopping board. Trim off the crusts and slice each one into four 4.5cm (1¾in) squares.

2. Halve the quails’ eggs lengthways. To assemble, spread each bread square with ½ teaspoon of mayonnaise, top with half an egg and sprinkle with celery salt and a few cress leaves.

GET AHEAD

Assemble the canapés without the cress up to 3 hours ahead. Store on a serving plate in the fridge. Remove 30 minutes before garnishing and serving.