ingredients
makes 24
3 egg yolks
2 tablespoons lime or lemon juice
125 g (4 oz) butter, melted
6 - 8 slices bread
oil spray
24 quail eggs
1/2 pound English spinach, trimmed
method
1. Preheat the oven to moderate 180°C (350°F). To make the hollandaise sauce, blend the yolks and juice in a food processor for 5 seconds, then gradually add the melted butter. Transfer to a bowl and refrigerate for about 30 minutes, until thickened.
2. Cut 24 rounds of bread with a 1 1/2 inch cutter. Place on a baking tray, spray with oil and bake for 10 minutes. Turn over and bake for another 5 minutes, until dry and crisp.
3. Put about 1 inch water in a large non-stick skillet and bring to simmering point. Reduce the heat so the water is not moving. Carefully crack the eggs into the water. Spoon a little water onto the top of the eggs as they cook, and when set, remove from the pan and drain on paper towels.
4. Steam or microwave the spinach for 2 minutes, or until wilted, then drain well. To assemble, put some spinach on the bread rounds, then top with egg and drizzle with hollandaise. Serve immediately.
