Recipe information
Ingredients for - Mini avo toasts
1. 2small wholewheat tortillas (40g) -
2. 1 tbsp cold pressed rapeseed oil -
3. 1 small ripe avocado -
5. 6 quail’s eggs -
6. splash of white wine vinegar -
8. 50g white crabmeat -
10. 3 radishes , sliced -
11. few dill sprigs -
How to cook deliciously - Mini avo toasts
1. Stage
Heat oven to 200C/180C fan/gas 6. Cut each tortilla into 12 triangles. Brush with the oil and sprinkle with salt, then arrange on two baking trays. Roast for 6-8 mins until crisp, turning midway through. Leave to cool.
2. Stage
Soft-boil the eggs in a pan of simmering water with the vinegar for 2 mins, then transfer to a bowl of cold water. Once cool, peel the eggs and cut in half. Mash the avocado, season and add the lemon juice to taste. Mix the crabmeat with the zest.
3. Stage
To serve, divide the avocado between the toasted triangles. Top 12 with an egg half, then sprinkle over the paprika. Top the remaining toasts with the radish and crabmeat, then garnish with the dill sprigs.
