Quail's eggs and pickled cucumber on rye

Try these delicious nibbles as a light starter or with drinks.  For something more substantial, leave the bread slices whole and serve as open sandwiches.

  • Preparation time: 20 minutes
  • Cooking time: 5 minutes
  • Total time: 25 minutes

Serves: 8 as a nibble or light starter


12 quail's eggs
15cm piece (just over half) cucumber
1 tsp white wine vinegar
Pinch caster sugar
3 tbsp essential Waitrose Creamy Soft Cheese
1/4 x 25g pack chives, finely chopped, plus extra pieces to serve
3 slices (from 500g pack) Schneider Brot Organic Multigrain Bread with Rye, Oat & Barley Flakes


  1. Remove the eggs from the fridge 30 minutes before cooking.   Place them in  small pan of boiling water, bring back to the boil and cook for exactly 2 minutes.  Remove from the heat and, using a slotted spoon, lift them into a bowl of iced water.
  2. Meanwhile, cut the cucumber into very small cubes, about 5mm.  Place in a bowl with the vinegar, sugar, soft cheese and chopped chives.  Season and mix well.
  3. Cut each slice of bread into 8 squares to give 24 pieces.  Spoon some cucumber mixture onto each one.  Peel and halve the quail's eggs and place one half on top of each square.  Season again and decorate with chives to serve.