8 Quails eggs 100g Smoked Salmon 100g washed spinach leaves 200g grated cheddar 50g parmesan grated 200ml double cream Salt & pepper to season
Equipment Use 8 Espresso cups for cooking and serving as canapés
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Cook the spinach in a pot of boiling water for 20 seconds, then quickly run under cold water to blanch it. Divide the spinach equally between the 8 Espresso cups.
Mix the cheese and cream together (holding back a little of the parmesan) and cook in a saucepan over a low heat to make a thick sauce, stirring continuously. Divide this mixture equally between the 8 cups. There should be approx. ½” of sauce.
Place a layer of smoked salmon to cover the cheese sauce.
Crack the Quails Eggs and pour one into each cup. Season with a little salt & pepper.
Place in a preheated oven at 140°C for 12 minutes.
When the egg has just gone white (yolk should still be runny), sprinkle a little parmesan on top and place under a grill to melt the parmesan, then serve.