Open-faced Avocado, Crab and Quail Egg Sandwich
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 6 min |
| Total: | 21 min |
servings
| Category: | Appetizers |
| Subcategory: | Canapés - Hors d'oeuvre |
| Source: | Metro |
Recipe ingredients
- 8 quail eggs
- 1 ripe avocado
- 2 limes, juice only
- Salt and pepper to taste
- 1 bunch chives
- 2 Tbsp. (30 mL) mayonnaise *
- 4 slices Irresistibles country garlic bread*
- 1 container of alfalfa sprouts
- Chili powder to taste
- 1½ cups (375 mL) frozen or canned crab meat
- Freshly ground pepper to taste
- Fresh chives to taste
Preparation
Bring a pot of water to a boil, add a splash of vinegar, and cook quail eggs 5 – 6 minutes. Cool under cold running water and peel.
Cut avocado in 4, without pitting it, and peel. Cut into small slices and drizzle with lime juice. Reserve remaining juice. Season.
Mince chives and combine with mayonnaise and remaining juice.
Toast bread and spread with chive mayonnaise. Cover with sliced avocado and some alfalfa sprouts.
Sprinkle chilli powder over avocado. Add crab meat. Top each sandwich with 2 quail eggs, cut in 2. Season.
Garnish with chives and serve.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Open-faced Lobster Salad Sandwich
- Open-faced Poached Egg, Caramelized Onion and Grilled Pepper Sandwich
- Smoked Turkey, Avocado and Sprouts Sandwich
- Crab and Avocado Timbale with Coconut Milk Granité
- Crab and Avocado Timbale with Coconut Milk Granité
- Open-faced Provençal Pork Sandwiches
- Fall flavoured quail pieces
- Avocado Stuffed with Spicy Crab Salad
- Imitation Crab Sandwich
- Crab Croquettes with Avocado, Mango and Tomato Salsa
Open-faced Poached Egg, Caramelized Onion and Grilled Pepper Sandwich
You like this recipe?
Please comment it with your account