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 Good Housekeeping Cookery 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  bread slices
1 mayonnaise or  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

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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