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 Elle Draper

Spanish recipe: egg butties

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Something guaranteed to put a smile on my face are egg butties. Runny yolk, fresh bread – lovely! But I also adore this Spanish recipe with extra flavour too!

Spanish recipe: egg butties

You could do these with chicken eggs of course, but this version uises quail eggs – a regular ingredient in tapas. It’s fast and it’s simple. Enjoy! The quantities are per tapa, so multiply up as many times as you have eager mouths to feed.


  • 2 quail eggs
  • 3 or 4 slivers of roasted red pepper (the jars are ideal for this)
  • 1 padron pepper
  • I slice of day old bread – diagonally sliced baguette is perfect
  • Olive oil for frying


  • Add a drizzle of olive oil to a heavy based pan and pop on a medium heat
  • Throw in the padron pepper and cook, turning regularly until it starts to soften. Don’t let it burn
  • Once it’s softened, throw in the peppers
  • Toast the slice of bread
  • Very gently, crack open the quail eggs and add them to the pan – be careful… they’re fragile
  • Top the toast with the peppers, then the eggs, then the padron.
  • Don’t be shy with the oil left in the pan… you can drizzle a little of it on top.
  • Serve hot

Spain Buddy Tips

  • This also works really well with a little jamon too – Alan loved them on our trip to Granada City
  • Be prepared to make loads of these. They go down in just a couple of bites and your guests or family will be clamouring for more.
  • I also do a version with just garlic mushrooms and eggs. Slice the mushrooms thinly and cook them before the eggs. Just before you add the eggs to the pan, throw in a crushed garlic clove and stir it through the mushrooms before adding a good sprinkle of cracked black pepper
  • This is a perfect Sunday brunch… but why wait?!
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