Quail Egg & Mushroom Toasts

One step at a time

Let’s make it

1. 1

   Prepare your ingredients

   Wipe and slice the mushrooms, finely chop the garlic and parsley, and cut 12 small slices of baguette. Have a serving plate ready.

2. 2

   Toast the bread

   Toast the baguette slices on both sides under a medium grill or in a toaster until lightly golden. Watch them closely and set aside.

3. 3

   Cook the mushrooms

   Melt half the butter in a frying pan over a medium heat. Add the mushrooms and fry for 5–7 minutes, stirring occasionally, until their moisture has evaporated and they begin to brown. Add the garlic for the final minute, then season.

4. 4

   Open the quail eggs

   Crack each egg into a small cup before adding it to the pan, so you can remove any shell. Quail shells have a firm membrane, so open them carefully rather than squeezing.

5. 5

   Fry in batches

   Melt the remaining butter in a non-stick pan over a medium-low heat. Add a few eggs at a time, leaving space between them. Cook gently, covering with a lid or carefully turning if needed, until both the whites and yolks are fully set. Repeat for the remaining eggs.

6. 6

   Assemble and serve

   Divide the warm mushrooms between the toasts and top each with an egg. Sprinkle with parsley and black pepper and serve immediately while the bread is crisp.

Cooking times are a guide: check your food is cooked through before serving. Cook eggs until both the white and yolk are set. Food safety guidance.