To celebrate authentic Yorkshire food we have created these delicious quail eggs on toast with Brontë Liqueur.
- 12 Quail eggs
- 200g Red onion
- 40g Honey
- 20cl Brontë Liqueur
- Salt & pepper
- 3 slices of white bread
- Round shape cutter 4cm diameter
Thinly chop the onion and brown it with butter in a saucepan. Add the honey, caramelise the whole and add the Brontë liqueur. Blend well and leave to simmer until a chutney consistency is obtained.
Cut out 12 bread circles with a round shape cutter and let them dry in the oven until croutons are made.
In a non-stick frying pan, break the quail eggs and cook them the same way as regular fried eggs. Once cooked, make a neat circle shape by cutting through the white with the same round shape cutter used for the bread circles.
On the bread, add the warm chutney and on top of it the fried egg.