Egg and cress on rye

Name: Egg and cress on rye
Prep time: 10 min
Total time: 10 min
Yield: 16
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

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

By The Good Housekeeping Cookery TeamPublished: 06 December 2014

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Serveware, Cuisine, Food, Finger food, Dishware, Stemware, Drinkware, Glass, Dish, Sweetness,

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Yields:

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

1. 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).
2. 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.
  
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