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Ингредиенты
- 12 x quail Large eggs (available at specialty food shops) plus additional for garnish if you like
- 1/4 c. bottled black olive paste such as (available at tapenade or possibly olivada - specialty food shops and some supermarkets) for topping the Large eggs
- 24 x liquid removed bottled capers patted dry
- Â Â thyme branches for lining the platter plus 24 sprigs for garnish if you like
Инструкции
- In a saucepan cover the Large eggs with cool water, bring the water just to a boil, and simmer the Large eggs for 5 min. Pour out the water, add in cool water to the pan, and let the Large eggs cold till they can be handled. Shell 12 of the Large eggs carefully and halve them lengthwise, leaving the additional
- Large eggs unshelled. Spoon a small dollop of the olive paste onto each egg half, top the olive paste with a caper, and arrange the egg halves on a platter lined with the thyme branches and garnished with the additional Large eggs. Garnish the egg halves with the thyme sprigs.
- Makes 24 hors d'oeuvres.
