Crostini With Quail Eggs {Perfect For Brunch}
Crostini With Quail Eggs - very simple to make, perfect for brunch.
Prep Time20 minutes mins
Total Time20 minutes mins
Servings: 12
Author: Lyubomira from CookingLSL
- 12 slices of baguette
- olive oil spray
- salt
- 12 quail eggs
- 12 cherry or grape tomatoes
- 12 small balls of fresh mozzarella
- 1/4 cup chopped Roasted Salted Blue Diamond Almonds
- arugula for garnishing
Preheat oven to 375 F.
Place baguette slices on a baking sheet and lightly spray with olive oil. Season with salt. Bake for 15-20 minutes until golden. Let them cool for 10 minutes at room temperature.
Fry the quail eggs in a non-stick pan over medium heat, cook for 2-3 minutes. (I prefer runny yolk and it takes 3 minutes to cook. If you'd like your egg yolk hard, cook for a longer time or cover with a lid to make sure it is cooked through).
To assemble the crostini: Place 1 egg over each slice of bread. Top with tomatoes, mozzarella and arugula. Sprinkle some chopped almonds on top. Serve.
Calories: 132kcal | Carbohydrates: 16g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 269mg | Potassium: 91mg | Vitamin A: 195IU | Vitamin C: 3.9mg | Calcium: 80mg | Iron: 1.4mg