John Myers
Ingredients for 18 servings:
- 18 eggs (quail eggs)
- 2 chicken breast fillets
- 1 bunch of radishes
- butter
- pepper
- Mustard (honey mustard)
- possibly chili sauce
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
Finger food and party snacks
Place quail eggs in cold water, bring to a boil, boil for 3 minutes, and then rinse with cold water. Peel the eggs and set aside. Fry the chicken breast fillets in butter over medium heat until just cooked through. If you cook them too long or at too high a temperature, they will become dry and hard. Season with pepper and salt, and perhaps a little sweet chili sauce. Place on kitchen paper and let cool. Then cut the meat into cubes with sides about 10 mm long. Clean the radishes and cut them into rings about 4 mm wide. Use only the large, inner rings; eat or discard the rest. Thread the snack onto toothpicks in the order egg, radish, and chicken cubes. Before serving, spread a little honey mustard around the eggs.
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