Soft boiled quail eggs, avocado butter and redcurrant on sourdough toast

I have chosen to publish this toast today on Mother’s Day which is celebrated here as a toast ? to all mums out there.

It was a treat on my birthday few days back and it is a great looking and tasting meal to start your day, to make for someone you love, always fit to celebrate with. Happy Mother’s Day!!

Oh, well, what can I say? Another glorious toast for breakfast this is. This yummy breakfst was an early toast in the day to celebrate life, to celebrate many years (not saying how many 😉 ) of my existence.

Oh, it was such a treat! Especially that my darlings have plotted an early start for me despite having to go to school too, how nice of them! My lovelies really made me feel special and treated me all day on my birthday ?.

I was off from work, had few bits to sort out in the morning and early afternoon was just a great time out with my lovely man.

Kids went to school in the morning but we did make sure they did get treated too. It’s obligatory that we treat them on our birthdays, always!

I have made a no bake avocado cake (we gave up sugar for lent – kids including) and we had that as an evening treat. Recipe will follow shortly so stay super tuned for that.

Coming back to this glorious soft boiled quail eggs, crushed avocado and currants toast, I cannot help it but to mention it again, what a treat!

It was a bit challenging I have to admit. The actual challenge wasn’t to get those cute tiny quail eggs soft boiled but taking the eggshell off. That is the most challenging part. I did help, you see, I had too!

Getting the shell off isn’t normally a problem but when you try to make them soft they get harder to handle as they’re only very little. Cute little things.

They gave me a bit of work there but got there in the end. All happy. Hubby and kids were super happy to get such a breakfast treat too with this beautiful or even perfect start.

We all sat down, talked, laughed and fully enjoyed and devoured our breakfast. It was then time to get started with the school run and all that.

All those flavours on that slice of heavily seeded sourdough, I cannot tell you how much we’ve enjoyed.

I particularly loved that little burst or sourness given by the red currants, and that gave this such a great touch, a real edge I would say.

All you’d need for this is a few ingredients and bang! The best breakfast or lunch is ready.
Let’s put the toaster on then, shall we?

Soft boiled quail eggs, avocado butter and red currants on sourdough toast

This soft boiled quail eggs with crushed avocado and red currants sourdough toast, has such a great array of flavours, textures and colours. It can make that perfect breakfast containing super  healthy ingredients and it is ready in just 13 minutes. 

5 from 8 votes

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Course: Breakfast, Side Dish, Snack

Cuisine: Mediterranean, Ramona’s Cuisine

Keyword: avocado toast, healthy breakfast, mushrooms, quail eggs, yummy breakfast

Prep Time: 10 minutes

Cook Time: 3 minutes

Total Time: 13 minutes

Servings: 2

Calories: 435kcal

Author: Ramona Sebastian

Ingredients

• 2 slices sourdough bread toasted
• 6 quail eggs *
• 1 avocado ripe and ready do eat
• 2 mushrooms washed and sliced
• 1 pinch Salt
• 1 pinch pepper
• 1 tbsp pine nuts toasted
• 2 tbsp red currants to garnish

Metric – US Imperial

Instructions

• Place a pan with water on medium fire. Bring to boiling point. Add the quail eggs and boil the eggs to your preference. * (See timings in recipe notes). If you want them soft or medium keep a close eye on them.
• While the eggs cool place a pan on fire with a little butter or any oil. Put the sliced mushrooms in, a pinch of sea salt and cook for 2-3 minutes tossing them every now and again so that they cook on both sides. Set aside and use when ready to compile your toast.
• Place the cut, seeded and skinned avocado flesh on a plate and crush gently with a fork. This really needs to be ripe to perfection nice and creamy for this operation to be carried out smoothly.
• Assemble the toast, season to your taste and don’t forget to scatter a few pine nuts and currants on each. Enjoy the deliciousness of this awesomness!

Notes

Tip: 

Use a draining spoon to put in all eggs at the same time as they will not all be cooked the same otherwise. 
Boiling times for quail eggs I have to specify here that often the quail eggs are fairly small but their size also varies.

These timings are for medium sized cuties.
• 70 secs (1’ and 10”) for soft
• 90 secs (1’ and 30”) for medium
• 150 + secs (2’ and 30”) for hard boiled

They are quick to boil right? tip:

❗️If you want them to peel to perfection be patient. Patience it’s all you need!

Also works well adding salt and vinegar to the water they are boiling in. Also, add ice cold water when finished boiling so they do not cook any further if you want them soft.

I normally place them in icing cold water for 30 secs and place aside for another 30. They will be all ready to peel.

Nutrition

Calories: 435kcal | Carbohydrates: 48g | Protein: 15g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 228mg | Sodium: 394mg | Potassium: 739mg | Fiber: 9g | Sugar: 4g | Vitamin A: 293IU | Vitamin C: 17mg | Calcium: 58mg | Iron: 4mg

Tried this recipe?Mention @ramonas.cuisine or tag #ramonascuisine!