- Preheat the oven to 180C.
- Use a 12-hole miniature muffin tin and lay the sheet of puff pastry over the top. Use a knife to draw lines between each hole, so you end up with 12 squares of pastry. Gently press each square into each muffin hole so the tips of the square fold out and you have little cups.
- Carefully crack each quail’s egg into the pastry cups and season each with some Maldon salt and cracked black pepper. Use some beaten egg to brush the edges of the pastry. Place into the oven for 5 -10 minutes until the pastry is lightly golden and the quail’s egg is set.
- While the pastry cups are cooking, fry the streaky bacon until golden and very crispy. When cooked, place onto kitchen paper and allow to cool slightly before chopping into small bacon pieces.
- When the quail’s eggs in blankets are cooked remove from the oven and scatter with the chopped chives. Sprinkle over the crispy bacon pieces and serve with a tomato chutney or truffle mayo if desired.
Prep Time: 10 minutes
Cook Time: 10 minutes
1 sheet of ready rolled puff pastry (320g)
12 Clarence Court quails’ eggs
A tbsp of chopped chives
6 rashers of streaky bacon
1 egg, beaten
Pinch of Maldon Salt
Pinch of black cracked pepper
Tomato chutney or truffle mayo, to serve
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