Quail eggs are about a fifth of the size of hen’s eggs. You can order the tiny, speckled eggs online from numerous New Zealand suppliers including Canter Valley, Back Yard Farmer and Woodfield Gamebirds. They are also available from specialty food stores and farmers’ markets. Rich in protein and vitamins, quail eggs taste richer than hen’s eggs with a bigger yolk-to-white ratio.
This recipe was first published in Taste magazine.
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Ingredients
Method
1.Heat butter in a medium saucepan until just melted. Add the flour and whisk to combine. Cook, stirring for a minute, then add one third of the milk and whisk until smooth. Add the remaining milk and cook, stirring, over a medium heat until the sauce is thickened and smooth.
2.Remove from heat, add the mustards, half the cheddar and all the parmesan. Season with salt and pepper.
3.Return to the heat and stir until the cheese has melted and the sauce is smooth. Pour the sauce into a container and cover with plastic wrap so the wrap sits on the surface (this will stop a skin forming). Refrigerate until cooled.
4.Preheat oven to 200°C fanbake. Heat a little butter in a frying pan over medium heat and add garlic. Throw in the baby spinach leaves and toss with tongs until just wilted. Remove and set aside.
5.Butter four slices of bread and lay them, buttered side down, on a baking tray lined with baking paper.
6.Spread a little mustard over each of these slices, followed by a thick spread of cheese sauce. Top each with two pieces of ham, a spoonful of wilted spinach and a sprinkling of cheddar cheese (use about half the cheese).
7.Place the remaining four slices of sourdough on top, spread a little more cheese sauce on top and sprinkle with last of the cheddar. Bake for 12-15 minutes until golden and bubbling then leave to cool for 3-4 minutes.
8.While they are cooling, heat a little butter and olive oil in a non-stick frying pan over moderate heat. Crack in the eggs and fry until whites are just set and yolks are runny (about 1-2 minutes). Serve each sandwich with a fried egg on top and garnished with parsley or chives.
