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!
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?!