Mini Eggs Benedict

Name: Mini Eggs Benedict
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 12
Ingredients: Oil, to grease; 12 quail's eggs; 3 standard thin-cut white bread slices; 1 mayonnaise or ready-made hollandaise; 2-3 ham slices

These impressive bites will be the talk of the party

By The GH Kitchen TeamPublished: 04 January 2012

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Yellow, Food, Serveware, Ingredient, Finger food, Breakfast, Orange, Egg yolk, Recipe, Dish,

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Yields:

Prep Time:

20 mins

Cook Time:

5 mins

Total Time:

25 mins

Ingredients

Oil, to grease
12 quail's eggs
3 standard thin-cut white &#8232;bread slices
1 mayonnaise or &#8232;ready-made hollandaise
2-3 ham slices

Directions

1. Step 1
  Bring a medium pan quarter-filled with water to a simmer. Grease a lipped baking tray, then put the tray on top of the pan to heat up. Carefully crack all the quail's eggs into a bowl, then gently pour the eggs on to the hot tray, moving the yolks so they are not touching one another. The steam will cook the eggs in 3-5min
2. Step 2
  Meanwhile, toast the bread slices. Use a 3.5cm (1½in) round cutter to stamp out 12 circles of toast. Top each circle with a dab of mayonnaise or hollandaise. Next, stamp out ham circles with the same cutter and put one circle on each toast stack
3. Step 3
  When the egg whites are cooked (and the yolks are still soft), lift the tray off the steam. Use the cutter to stamp around each yolk and use a palette knife to transfer the egg circles to the stacks. Crack over some black pepper and serve.
  
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preparation

These are best made fresh, but will sit happily for 30min once assembled

Per Serving:

Calories: 43
Total carbs: 3 g
Total fat: 2 g
Saturated fat: 1 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time