Floral Quail Egg Crostini

(Makes 4 servings)

INGREDIENTS:

  • 8 sprouted chives
  • 1/2  cup red vinegar
  •  2 tablespoon mayonnaise
  •  1 teaspoon Dijon mustard
  •  4 slices from French Baguette
  •  4 quail eggs
  •  2 tablespoons arugula flowers
  •  Two tablespoons olive oil
  •  Salt and pepper to taste
  •  A few chives stems roughly chopped for garnish

DIRECTIONS:

  1.   Separate Chives and flowers.
  2.   Mince Chives
  3.   Soak 2 minced in 2 teaspoons red wine vinegar for 10 minutes;  Drain and reserve chive (making sure toweled dry)
  4.   Mix 2 tablespoon mayonnaise and 1 teaspoon mustard in a small bowl mix with minced chive.
  5.   Spread on 1 lightly toasted French bread slice;
  6.   Top with 1 sunny side up quail egg placed in the center of sliced toasted baguette.
  7.   1/4 cup arugula flowers (filling in spaces)
  8.   Drizzle with olive oil.
  9.   Place chive flower on top of egg yolk
  10.   Sprinkle with salt and pepper to taste.
  11.   Sprinkle with chive stem garnish