Per Serving:
- Calories: 40
- Fibre: 0.4 g
- Total carbs: 3 g
- Sugars: 0 g
- Total fat: 3 g
- Saturated fat: 1 g
- Protein: 1 g
Egg and cress on rye
Peeling shells off quail eggs is fiddly, so buy them pre-cooked and peeled to save time.
Advertisement - Continue Reading Below
Yields:
16
Prep Time:
10 mins
Total Time:
10 mins
Ingredients
- 4 pieces of rye bread
- 8 tsp. mayonnaise
- 8 pre-cooked and peeled quail eggs
- 1/4 tsp. celery salt
- Small bunch of cress
Directions
- Step 1
Lay the slices of bread on a chopping board. Trim off crusts and slice each one into 4 squares about 4.5 x 4.5cm (1¾ x 1¾in).
- Step 2
Halve the quail eggs lengthways. To assemble, spread each bread square with ½tsp mayonnaise, top with half an egg, sprinkle with celery salt and a few cress leaves.
If you like this, you'll love...
- Step 1
Get ahead
Assemble the canapés without the cress up to 3hr ahead. Store on a serving plate in the fridge. Remove 30min before garnishing and serving.Watch Next
Advertisement - Continue Reading Below
Ready in 20 mins, this blue cheese Christmas wreath salad recipe is a festive showstopper
48 of our favourite Christmas biscuit recipes to bake, gift or enjoy with a cuppa this festive season
This crispy roast potato recipe uses a secret ingredient for perfectly golden, crunchy spuds every time
Make our easy 4-ingredient plum brandy recipe in just 5 mins – a sweet, warming homemade Christmas gift
Advertisement - Continue Reading Below
Easy, cheesy Stilton and fig crinkle pie – perfect for cheeseboard leftovers
Our favourite show-stopping Christmas dessert recipes to round of any festive meal with a bang
Our 6-ingredient Irish cream and white chocolate tart recipe is the easiest no-bake Christmas dessert
It’s not Christmas without a trifle – try our clementine and Prosecco recipe for a sparkling centrepiece
Advertisement - Continue Reading Below