One more recipe this month with quail’s eggs. Here the soft-boiled eggs spill gently over layers of vegetables that separates them from the blini. Perfect finger food. Good for any time of the day. Not much to add. Just have a look at the photos and get cooking!


Makes 12

For the blini:
1 egg
80g buckwheat flour
1 tsp baking powder
150ml almond milk
2 tbsp rapeseed oil

For the topping:
6 quail’s eggs
2 avocados
2 red peppers, deseeded and quartered
6 black olives, pitted and sliced
150ml Greek yogurt
4 radishes, grated
1 garlic clove, crushed
Salt and freshly ground black pepper


Preheat the oven to 180 C / gas mark 4.

Place the quartered peppers on a baking tray and roast in the preheated oven for about 30-40 minutes, turning on the other side half way through, until they’re soft and start to brown. Remove from the oven and leave to cool.

To make the blini, in a bowl whisk the egg until frothy. Mix in the flour, baking powder and almond milk, and beat quickly to make a smooth batter. Heat a little oil in a frying pan and gently pour tablespoons of the batter to create round blinis. Fry for a couple of minutes until the underside is golden then turn over and cook the other side. Repeat with the remaining batter and set the blini aside.

Boil the quail’s eggs for just over 2.5 minutes, then rinse under plenty of cold water and then peel and halve.

Peel the whole avocado and cut round slices from both sides of the stone.

To prepare the yogurt topping, mix the Greek yogurt with grated radishes and crushed garlic clove and season to taste with salt and pepper.

Place the blini on a serving plate. Top with a dollop of Greek yogurt dressing, add a slice of avocado, then roasted pepper and top with quail’s eggs halves. Add a couple of slices of olives on top.

Serve cold.

Bon appétit!
Lena x

Quail’s eggs blini
Quail’s eggs blini

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