Recipe: Quails Egg soufflés

Sainsbury's Susi Richards shares with us her delicious Quails Egg soufflé recipe.

A cracking canapé that’s easy to make for a Christmas party, these quail’s egg soufflés look impressive and sound very technical.

This recipe was given to me by a friend and it’s so easy to make. They look incredibly impressive after they come out of the oven – making everyone think I have done something very elaborate and technical. Which is fine by me!

Ingredients 

Makes 12

• 12 croustades (available in Sainsbury’s Special Selection range)
• 12 quails eggs
• 2 tbsp Parmigiano Reggiano, grated
• 1 tub of British crème fraiche, 300ml
• Black pepper
• Chopped parsley

Method

1. Preheat oven to 220°C/ gas mark 7

2. Fill each croustade ¾ full with a raw quail’s egg (this will be mostly yolk), season lightly with salt

3. Top up with ¾ tsp of crème fraîche

4. Sprinkle with a little grated parmesan

5. Pop in the oven for around 4 minutes or until the crème fraîche soufflés and browns

6. Finish with freshly ground black pepper and a touch of parsley