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.

Egg bread roll

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quail eggs



frozen unbaked baguettes 10cm in length.



truffle paste



olive oil

As needed:


Maldon salt

Preparation method

  • Cook the desired number of quail eggs in two minutes. Hold the eggs under cold running water and peel immediately. Keep in water.
  • Take the baguettes out of the freezer and cut off the rounded ends to leave a rectangle. Use a food slicer to cut the baguette into wafer-thin slices.
  • Place the slices next to one another on a sheet of greaseproof paper.
  • Mix the truffle paste with the olive oil and, if required, extra salt and pepper.
  • Carefully spread the mixture onto the bread using the rounded side of a teaspoon or use a piping bag to pipe it on.
  • Wrap the eggs in the bread and finish baking them in an oven at approximately 180°C for 2 minutes.
  • Serve immediately and sprinkle a little Maldon salt onto each egg.

Serving suggestions

  • As an amuse-bouche.
  • Use in a dish with components of salmon, pumpkin, and onion.
  • Use in a dish with components of poultry, mushrooms, and eggplant.
  • You could easily substitute the truffle paste with another component such as tomato tapenade, black olive paste, anchovy paste, mushroom paste, garlic paste or herb paste.

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