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Egg bread roll

Give your guests an unexpected surprise with this bite-sized dish, which is actually just a variation on an egg bread roll. If you have any bread and truffle purée left over after making the eggs, you could also make some wafer-thin crostini. Spread the paste on raw slices of bread and bake between silicon sheets at 180°C. Store in an air-tight container with silicone granules, if required.

Makes 20 pieces.

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Allergens and dietary requirements

  • Egg
  • Gluten
  • Vegetarian

Ingredients

20
quail eggs
2
frozen unbaked baguettes 10cm in length
50
g
truffle paste
1
tbsp
olive oil
as needed
Maldon salt

Scale recipe

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