Welsh breakfast canapés

Recipe 1 with Kate Probert

If after reading Dr Alyson Hitch’s review of Kate Probert’s book From Mountain to Sea, you might have been inspired to try some of her recipes. Kate has always been known for her canapés, and here we feature one that she regularly made in France to show off our local delicacy, laverbread.

 

MAKES 12

For the ‘fried’ bread:

  • 12 croûtons from a sliced loaf

 For the mix:

  • 75 g Laverbread mixed with 2 teaspoons oatmeal
  • 50g diced Welsh bacon or pancetta
  • 12 quail eggs
  • 1 tablespoon olive oil
  • 1 teaspoon vinegar
  • Cockles (optional)

Method

Cut out rounds from a medium sliced loaf with a 3.5/4 cm diameter cutter.

Put onto a baking tray and brush with oil.

Cook in the oven until completely dried out and slightly brown (about 20 minutes).

Fry off the bacon and add the Laverbread, oatmeal, vinegar and cockles if using. Season.

For the fried eggs: break all the eggs carefully into a bowl together and, in a small non-stick pan, heat up the olive oil. When hot, but not smoking (we don’t want crinkly eggs!) pour in all the eggs and with a non-stick, heatproof spatula, quickly separate the eggs so that they aren’t touching each other. When the white is firm and the yolks are still runny, slide the whole lot out onto a board and cut around each yolk with the same cutter you used for the croutons to make a small fried egg. Eat the rest of the white in a sandwich or give it to the dog!

When ready to serve, cover each croûton with the laverbread mixture and top each one with the egg.

I used to warm up the mixture on the croûton, but they are delicious as they are so I don’t bother any more.

Easy? Yes

Quick to make? Yes

Make ahead? Yes

Freezable? The mixture, yes. The croûtons, no need. The eggs, n

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