Golden bread rounds set the scene for these playful Egg Toadstools, with crisp edges beneath tender quail eggs and juicy cherry tomato caps. Mild cheese spread holds each layer together, while alfalfa sprouts add a fresh, delicate crunch around the base.
Small bites with cheerful detail
After boiling the eggs for 3 minutes, cool and shell them carefully so their smooth surfaces resemble pale woodland stalks. Fry the 1 inch (2.5 cm) brown bread rounds in vegetable oil until golden, then drain them on kitchen paper before spreading with two-thirds of the cheese.
Press the sprouts around the edges, sit an egg on each round and finish with a deseeded tomato half. Tiny beads piped from the remaining cheese create the familiar spotted caps. Arranged together on a buffet or children's party table, the bites offer an inviting contrast of crisp bread, creamy cheese, fresh sprouts, soft egg and tomato. As the original ingredient list does not specify the number of quail eggs, confirm the quantity before preparation so every bread round has one.
