Ingredients
2 tbsp olive oil
8 quails eggs
2 slices rye bread, toasted
For the salsa
2 tbsp olive oil
Juice of 1 lemon
handful watercress, chopped
2 tbsp caperberries, chopped
2 tbsp parsley, chopped
salt and freshly ground black pepper
Method
1. Heat two tablespoons of the oil in a non-stick frying pan and crack the quails eggs in. Fry for one minute, then remove from the heat. Cut away any excess white.
2. Using a small chefs' ring, make a round from the toasted rye bread. Repeat with the remaining bread slices. Arrange the toast rounds on a plate and top with the mini fried quails eggs.
3. For the salsa, mix the olive oil, lemon juice, watercress, caperberries, parsley and seasoning in a bowl.
4. Spoon the salsa alongside the eggs on toast to serve.
