Name: Egg ’n’ bacon dippers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: British
Ingredients: 6-10 quail eggs; asparagus spears or Tenderstem broccoli; 2 rashers smoked streaky bacon; 50g fresh white breadcrumbs; large handful watercress; 100g good-quality mayonnaise; 1 tbsp Dijon mustard

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Egg ’n’ bacon dippers

Egg ’n’ bacon dippers

Cassie Best

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Serves 2

Easy

Prep: 10 mins

Cook: 15 mins

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Bite-sized quail's eggs and asparagus spears are great for dipping into creamy watercress mayonnaise - perfect for picnics

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Ingredients

Nutrition

Units:

MetricUS

6-10 quail eggs
asparagus spears

or Tenderstem broccoli

For the bacon crumbs

2 rashers smoked streaky bacon
50g fresh white breadcrumbs

For the watercress mayo

large handful watercress
100g good-quality mayonnaise
1 tbsp Dijon mustard

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal565
fat48g
saturates9g
carbs21g
sugars3g
fibre0g
protein13g
salt2.8g

Method

step 1

First, make the bacon crumbs. Put the bacon in a dry frying pan and cook until really crisp. Transfer to a plate lined with kitchen paper, then pour all but a drizzle of oil out of the pan. Add the breadcrumbs, cook for a few mins until they turn golden and crisp, then tip these out too and leave to cool. Once the bacon is cool, put in a food processor and blitz to fine crumbs, add the breadcrumbs and give it another quick blitz to combine. Tip into a jar or tub and chill until ready to serve. Will keep for 2 days. Bring back to room temperature before eating.
step 2

Bring a large pan of water to the boil and fill a large bowl with ice-cold water. Add the quail’s eggs to the pan and cook for 2 mins, then fish out and plunge straight into the cold water. Repeat with the asparagus or broccoli, if using, cooking for just 1 min. Once cool, drain the veg and dry the eggs, put in a container or pop the eggs back in their egg box to transport.
step 3

Whizz the ingredients for the watercress mayo in a food processor, or just finely chop the watercress and mix everything together. Spoon this into a container for transporting, too. To serve, peel an egg (or take a piece of veg) and dip into the mayo, then into the bacon crumbs.

Recipe from Good Food magazine, September 2014

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