Curried Quail Eggs

• 4 quail eggs
• 2 slices of whole wheat bread
• 4 tbsp low-fat plain yogurt
• 2 tbsp mayonnaise
• 2 tbsp chopped cilantro
• 1 tsp mild curry powder
• Salt and freshly ground black pepper
• 1 tsp fresh lemon juice
• 1 tsp vegetable oil
• 1/2 cup loosely packed cilantro and parsley leaves

1. Place a bowl of iced water near the stove.
2. Bring a small pan of water to a boil over high heat and add the eggs.
3. Cook for 2 1/2 minutes.
4. Using a slotted spoon, transfer the eggs to the iced water.
5. Let cool, then peel the eggs.
6. Lightly toast the bread and, using a 2in (5cm) cookie cutter, cut 2 circles or ovals from each slice.
7. Divide the toasts among 4 plates.
8. Combine the yogurt, mayonnaise, cilantro, and curry powder in a small bowl.
9. Season with salt and pepper.
10. Whisk the lemon juice and oil together in a medium bowl, then add the cilantro and parsley leaves, and toss.
11. Cut each egg in half and arrange 1 egg on each toast.
12. Spoon the curry sauce over the top.
13. Serve immediately, garnished with the dressed herbs.
14. Variation:
15. This recipe works equally well with 4 hard-boiled hen's eggs.
16. Boil for 6 minutes, peel, then cut into quarters.

eggs, whole wheat bread, lowfat plain yogurt, mayonnaise, cilantro, curry powder, salt, lemon juice, vegetable oil, cilantro

Taken from www.cookstr.com/recipes/curried-quail-eggs (may not work)