• 4servings
  • 25minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B6, B12, H, E
MineralsZinc, Fluorine, Chromium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 200ml creme fraiche

  2. 1 egg yolk

  3. 1 teaspoon grain mustard

  4. 2 pizza bases

  5. 1 bunch asparagus, trimmed, blanched for a minute then refreshed under cold water

  6. 200g Rannoch Smokery® Smoked Chicken

  7. 8 quails eggs

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 220 C / Gas 7.

  2. Mix the creme fraiche together with the egg yolk and the mustard and spread this over the pizza bases then place them on a baking sheet.

  3. Top with asparagus and smoked chicken slices, then break the quails eggs directly over the top.

  4. Place in the oven for 12-15 minutes then serve immediately with a rocket salad.


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