Mini versions of avocado toast with eggs would make a great appetizer, light lunch or fun breakfast or brunch option. The crostini come together quickly and the quail egg sits on top like the crowning jewel!
If you are a fan of avocado toast with a perfectly poached or fried egg on top, you are going to love this two bite version. Slices of toasted baguette topped with mashed avocado and a little quail egg makes for a diminutive package, but full flavored result.
Enjoy a few for breakfast or as part of a brunch spread. Or serve them as a different appetizer at your next party!
This recipe is super simple, but really tasty. The best part is you could really customize it however you’d like.
There are a million different ways you could flavor your avocado or toppings you could add if you really wanted to get fancy with it. As it is, each ingredient really shines and the flavors and textures really come together nicely.
My parents have been raising quail and the eggs are cuter than cute. Little Dude loves eating quail eggs for breakfast because he can boast that he ate a whole dozen eggs.
He enjoys them scrambled mostly, and it just seems like such a shame to use the cute little eggs in such a ho-hum way. Though he is the one who is given the eggs, not me!
Plus he really does like them that way, so I shouldn’t be so judgy! Either way, there were some extras in our fridge, so I thought it would be fun to do something a little different.
For a while there my family was really into avocado toast and eggs. My parents also raise chickens, so the eggs we have access to are over the top good.
My youngest brother used to like that breakfast so much that he had a chant that went with it. He and Little Dude would do a little song and dance for their breakfasts!
So I thought it would be fun to do a miniature version. Slices of toasted baguette topped with mashed avocado and a quail egg on top.
I kept our avocado layer pretty straight forward with a touch of lemon juice and a tiny bit of garlic powder. The lemon juice both adds a little pop of freshness and helps to keep the avocado from turning brown as you are assembling everything.
I was really tempted mash a Tablespoon or two of salsa verde into the avocado instead, but I wasn’t sure how Little Dude would like that. Next time I’m going for it!
You can also cook the eggs any way you like. I opted for sunny side up as I love a runny yolk and it allows for the yellow to really show brightly. Feel free to do over easy, or even over hard if that’s more your style.
Little Dude saw what was going on and got excited. He requested some ham and cheese crostini as well, so I made up some of each.
Both my husband and son go nuts over the ham crostini as well. They are great with and without a quail egg.
For more fun quail egg ideas, visit my tips, tricks and recipes for quail eggs post. It has a collection of good things to try.
Avocado and Quail Egg Crostini
- 12 thin slices of baguette
- 1 medium avocado
- 2 teaspoons lemon juice
- ⅛ teaspoon garlic powder
- salt and pepper
- 12 quail eggs
- 1 Tablespoon cooking oil
- Preheat oven to 400° F.
- Arrange the baguette slices on a baking sheet and bake for 5-10 minutes or your desired level of crispness.
- Meanwhile, mash together the avocado, lemon juice and garlic powder. Sprinkle with a small pinch of salt and pepper to your taste preference.
- Spread a little bit of avocado mixture over each piece of toasted baguette.
- Warm a skillet with the oil and fry the eggs to your desired doneness, seasoning each with a little bit more salt and pepper. Place a quail egg on top of each crostini and serve.