Levantine Quail Eggs with Olive Tapenade and Crispy Bread

Ingredients

• 10 eggs quail eggs
• 60 g olive tapenade
• 4 slices bread (crusty, baguette or ciabatta)
• 1 tbsp olive oil(optional)
• 1 tsp lemon zest
• 1 tsp lemon juice(optional)
• 1/8 tsp salt(optional)
• 1/8 tsp black pepper(optional)

Instructions

1. 1

   Bring a small pot of water to a gentle boil. Add quail eggs and cook 5 minutes for a hard-soft center.

2. 2

   Drain and immediately rinse eggs under cold water, then peel and slice in half.

3. 3

   While eggs cook, toast bread until crisp (about 2 minutes) and lightly brush with olive oil if desired.

4. 4

   Spoon olive tapenade onto the toast, top with sliced quail eggs, and finish with lemon zest (and a squeeze of lemon juice if using). Season with black pepper to taste.