Soft Boiled Quail Eggs, Avocado Butter and Red Currant on Sourdough Toast


Soft Boiled Quail Eggs, Avocado Butter and Red Currant on Sourdough Toast

Soft Boiled Quail Eggs Avocado Butter and Red Currant on Sourdough Toast
Soft Boiled Quail Eggs Avocado Butter and Red Currant on Sourdough Toast

"I have made a no bake avocado cake (we gave up sugar for lent – kids including) and we had that as an evening treat. Recipe will follow shortly so stay super tuned for that. Coming back to this glorious soft boiled quail eggs, crushed avocado and currants toast, I cannot help it but to mention it again, what a treat! This soft boiled quail eggs with crushed avocado and red currants sourdough toast, has such a great array of flavours, textures and colours. It can make that perfect breakfast containing super healthy ingredients and it is ready in just 13 minutes."

Use a draining spoon to put in all eggs at the same time as they will not all be cooked the same otherwise.
Boiling times for quail eggs I have to specify here that often the quail eggs are fairly small but their size also varies.
These timings are for medium sized cuties. • 70 secs (1’ and 10”) for soft • 90 secs (1’ and 30”) for medium • 150 + secs (2’ and 30”) for hard boiled
They are quick to boil right? tip:
??If you want them to peel to perfection be patient. Patience it’s all you need!
Also works well adding salt and vinegar to the water they are boiling in. Also, add ice cold water when finished boiling so they do not cook any further if you want them soft.
I normally place them in icing cold water for 30 secs and place aside for another 30. They will be all ready to peel.


Preparation Time10 min

Cooking Time3 min


  • 2 slices sourdough bread toasted
  • 6 quail eggs
  • 1 avocado ripe and ready do eat
  • 2 mushrooms washed and sliced
  • 1 pinch Salt
  • 1 pinch pepper
  • 1 tbsp pine nuts toasted
  • 2 tbsp red currants to garnish
  1. Place a pan with water on medium fire. Bring to boiling point. Add the quail eggs and boil the eggs to your preference. * (See timings in recipe notes). If you want them soft or medium keep a close eye on them.

  2. While the eggs cool place a pan on fire with a little butter or any oil. Put the sliced mushrooms in, a pinch of sea salt and cook for 2-3 minutes tossing them every now and again so that they cook on both sides. Set aside and use when ready to compile your toast.

  3. Place the cut, seeded and skinned avocado flesh on a plate and crush gently with a fork. This really needs to be ripe to perfection nice and creamy for this operation to be carried out smoothly.

  4. Assemble the toast, season to your taste and don’t forget to scatter a few pine nuts and currants on each. Enjoy the deliciousness of this awesomness!

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