#kit loves

Ingredients: 12 quail eggs, 2 small baguettes- cut into 12 thin slices, 4 slices Parma ham (or regular ham), finely chopped chives to garnish, 4 1/2 ounces unsalted butter, 1 Tablespoon cold water, 2 egg yolks, 1/2 teaspoon white wine vinegar, salt and freshly ground pepper to season

Instructions:

First make the hollandaise sauce. Melt the butter over low heat, swirling the pan. Leave to cool until tepid.

Place a heatproof bowl over a pot of barely simmering water, making sure the bottom of the bowl does not come in contact with the water.

Add the egg yolks, water, and vinegar, and vigorously whisk for 3 minutes using a small balloon whisk or a hand mixer. Remove the pot from the heat.

Add 3 1/2 ounces of the melted butter in a very slow stream while whisking vigorously, until the mixture thickens and becomes creamy. Taste and season.

Preheat the oven to 300 degrees Fahrenheit. Brush a mini muffin tin with some of the remaining melted butter and carefully crack the eggs into each hole. Bake for 4-5 minutes until the whites are set but the yolks are still runny. Leave to cool in the muffin tin for 5 minutes and then carefully scoop out using a teaspoon.

Brush your bread with some of the remaining melted butter and bake until a little toasted, about 10 minutes.

Cut the Parma ham into 12 pieces and add a small piece of folded ham over each slice of bread. Spread out on a baking tray lined with grease-proof paper.

Add an egg on each slice and then about half a teaspoon of Hollandaise sauce.

Increase the oven temperature to 350 degrees Fahrenheit. Bake for 4-5 minutes.