17 December 2014
Egg and Cress on Rye
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.
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.
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.
Peeling shells off quail eggs is fiddly, so buy them pre-cooked and peeled to save time.
Prep time: 10 min.