Herbed Quail Egg Toast with Lemon Zest

Ingredients

• 8 Quail eggs
• 4 slices Bread (sourdough or whole wheat), sliced
• 2 tbsp Olive oil
• 2 tbsp Fresh parsley, finely chopped
• 1 tbsp Fresh chives, finely chopped(optional)
• 1 tsp Lemon zest
• 1 tsp Lemon juice(optional)
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. 1

   Bring a small pot of water to a gentle boil. Carefully add quail eggs and cook for 5–6 minutes for jammy yolks.

2. 2

   While the eggs cook, toast the bread and mix parsley (and chives, if using) with half the olive oil, lemon zest, salt, and black pepper.

3. 3

   Drain the eggs and cool briefly under cool water, then peel. Spoon the jammy quail eggs onto the herbed toast.

4. 4

   Drizzle with the remaining olive oil and finish with a squeeze of lemon juice (if using) and extra black pepper.