Delightful little canapes that combines our smokey Aubergine Mezze and fried quails eggs on a toasted piece of focaccia. Best made just before serving at a party or a gathering with family and friends. Also works as a main meal, size up with a larger sliced of bread and chicken eggs.

Ingredients

1 Focaccia (around 250g), sliced into 2cm slices.

1 jar Aubergine Mezze

5 Button Mushrooms, thinly sliced

24 Quails Eggs

4 tbsp Early Harvest Extra Virgin Olive Oil

1 tbsp Toasted Sesame Seeds

Salt and Pepper

Ingredients

1 Focaccia (around 250g), sliced into 2cm slices.

1 jar Aubergine Mezze

5 Button Mushrooms, thinly sliced

24 Quails Eggs

4 tbsp Early Harvest Extra Virgin Olive Oil

1 tbsp Toasted Sesame Seeds

Salt and Pepper

1

Place a large frying pan on a medium to high heat and when hot add 1 tbsp of the olive oil. Place as much focaccia in the pan as you can and fry until lightly golden, remove from the pan and repeat with any remaining focaccia. Cut the focaccia into bite sized squares and place a small spoonful of Aubergine Mezze and one piece of mushroom on each.

2

Put the pan on a medium to high heat add the remaining olive oil to the pan and when hot carefully break the quail’s eggs into the oil and fry for around two mins until the whites are completely cooked. Take the eggs from the pan and place on a sheet of kitchen roll to remove the excess oil. Place a fried egg on each piece of focaccia, season with salt and pepper and finish with a sprinkle of sesame seeds. Serve immediately whilst still hot.

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