Quail Egg, Edamame and Mint Tartines

(Makes 2 tartines or 12 canapés )

 

Just Another Pretty Face
Open-faced sandwiches seem like just a sandwich, yet being able to see the delicious ingredients and using a fork and knife to eat them changes the whole lunch game.

INGREDIENTS 
2 slices rustic country bread, multi-grain or hearty, dark rye bread
(or 12 hors d’oeuvres-sized pieces of bread if making canapés)
2 Tbsp melted butter (optional)
12 quail eggs (or 4 chicken eggs)
1 cup edamame
12 mint leaves, chopped
2 Tbsp or more olive oil
salt and pepper to taste

METHOD
If you are using rustic country bread or multigrain, brush it with melted butter and toast it under a broiler briefly to create a sturdy base for your tartine. Most dark breads are already sturdy enough.

Gently place the eggs in a medium sauce pan. Add water until eggs are covered by one inch. Bring to a boil and remove from heat after 4 minutes. Prepare a bowl of ice water. Using a slotted spoon, remove the eggs from the sauce pan and place them in the ice water. Once the eggs have cooled off after several minutes, remove them from the water and gently peel them. Slice the eggs in half, lengthwise.

In the meantime, in a small sauce pan, combine edamame and water and bring to a boil. Lower heat and simmer for 4-6 minutes until edamame are tender. Drain water. Mash edamame with the back of a fork until about half of the beans are mashed while the rest are still chunky.

Combine the eggs, edamame, mint and olive oil in a medium bowl. Season with salt and pepper.

Assemble the tartines by spooning the mixture onto bread. Drizzle with more olive oil if desired.

THOUGHTS
 The rule for any hors d’oeuvres is to make sure you can eat them in one or two bites. Shrink down the size of the bread for these tartines and voilà... you have a canapé. Make sure not to overload each canapé with eggs so you don’t have to chase them as they tumble off the bread.

view related blog post:  Tartines