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Quail Egg Mayonnaise on Gluten-free Bread

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March 12, 2016 by marksetchfield

Screen Shot 2016-02-26 at 21.00.45.pngServes 10, prep time 20 minutes, cooking time 3-4 minutes

INGREDIENTS
12 quail eggs
2 large gluten-free breads
1 avocado
Juice of a lime

1 tbsp of mayonnaise
Fennel leaves and coconut strips to decorate

FOR THE PESTO
1 large bunch of basil leaves
3 tbsp of olive oil
1 tbsp of pine nuts
½ tsp of rock salt

METHOD
Heat some water in a pan, when boiling add the quail eggs and boil for three minutes. Remove the eggs from the pan and place in a bowl of iced water. Add the basil, oil, pine nuts and salt to a bowl and blitz with a handheld blender. Slice the bread into thin strips and toast on both sides. Mash the avocado with some fresh lime and salt in to a smooth paste. Peel the eggs and add half to one tablespoon of mayonnaise and a little salt and mash together. Cut the remainder of the eggs in half. Set out the breads on a serving tray; add a layer of egg, then avocado and then top with half an egg. Add a drop of basil pesto and top with some fennel leaves and serve.
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