Chef Kyle's Green Quail Eggs & Ham
You can eat them here or there, you can eat them anywhere. Chef Kyle's “green eggs” are made with creamy avocado and tender Spring Creek quail eggs, stacked with pesto-coated ham between slices of fresh bread. It’s a playful nod to a classic rhyme, but with flavours that work every time.
Ingredients
- 15 Spring Creek quail eggs, hard-boiled (3–4 minutes), peeled, and halved
- 1 ripe avocado
- 8 thin slices of deli ham
- 1 tbsp pesto, plus more for spreading
- 4 slices of toast
- Mayonnaise, for spreading
- Salt and pepper, to taste
Instructions
In a small bowl, gently mash avocado with quail eggs. Season with salt and pepper to taste.
In a separate bowl, toss deli ham with 1 tbsp pesto until coated.
Spread mayonnaise and an extra layer of pesto on each bread slice.
Layer quail egg–avocado mixture and pesto-coated ham between slices of bread.
Serve immediately and enjoy.
