Egg and Cress on Rye [1]

4 pices of rye bread or pumpernickel

8 pre-cooked quail eggs

1/4 tsp celery salt

Small bunch of cress

1

Lay the slices of bread on a chopping board. Trim off crusts and slice each one into 4 squares about 4.5 x 4.5 cm.
2

Halve the quail eggs lengthways. To assemble spread each bread square with 1/2 tsp mayonnaise, top with half an egg, sprinkle with celery salt and a few cress leaves.
3

Assemble the canapes without the cress up to 3hr ahead. Store on a serving plate in the fridge. Remove 30 min before garnishing and serving.

Cooks Note

Peeling shells off quail eggs is fiddly, so buy them pre-cooked and peeled to save time.

Prep time: 10 min.
Makes: 16