These mini breakfast bites were one of the first things I invented for myself in 3rd year food tech! They are now a staple tradition in our household and I couldn’t imagine Christmas without them!
24 slices of white bread (2 meduim sliced loaves)
1/2 cup sunflower oil
24 quails eggs
12 rashers streaky bacon or pancetta
24 tiny button mushrooms (or 6 small mushrooms cut into quarters)
- Heat the oven to gas mark 7.
- Get out 2x 12 hole bun tins, I prefer the rounded ones but the straighter ones work just fine.
- Use a large round cookie cutter, checking that it is slightly bigger than the bun tins you are using, to cut out a large round from the centre of each slice of bread. (leftover crusts can be used to make bread sauce, or breadcrumbs to freeze for later use)
- Brush both sides of each round of bread and gently press into the bun tins.
- Bake in the oven for 10 minutes, until just turning crisp and golden.
- Take out the tins (being careful coz it’s hot!) and crack a quails egg carefully into each one. (I use a sharp knife to pierce the shells)
- Return to the oven for ~5 minutes until the eggs are just setting.
- Prepare your bacon/pancetta rolls by slicing each rasher in half then rolling up.
- Take the tins out of the oven again and add your bacon rolls and mushrooms.
- Cook for another 5-7 minutes until the bacon is cooked through.
- Serve immediately while hot and make sure you get some too because these will disappear fast!