Runny Quail Egg Soldiers with Garlic Butter

Ingredients

• 6 large quail eggs
• 4 slices bread
• 30 g unsalted butter
• 1 clove garlic
• 1 tbsp fresh parsley(optional)
• 1/4 tsp salt(optional)
• 1/8 tsp black pepper(optional)

Instructions

1. 1

   Bring a small saucepan of water to a gentle boil. Carefully lower in the quail eggs and cook for 2 minutes for a runny yolk.

2. 2

   While the eggs cook, toast the bread slices and cut into soldiers (strips).

3. 3

   Make the garlic butter: melt the butter in a small pan, then stir in the finely grated garlic (and parsley if using) for 30–45 seconds until fragrant. Season with salt and black pepper.

4. 4

   When the eggs are done, drain and rinse briefly under cool water to stop cooking. Peel the eggs.

5. 5

   Serve the peeled eggs over the toasted bread. Spoon or drizzle warm garlic butter over the bread and dip the bread soldiers into the runny yolks.