Ingredients
2 small wholewheat tortillas (40g)
1 tbsp cold pressed rapeseed oil
1 small ripe avocado
1/2 lemon, juiced
For the quail’s egg topping
6 quail’s eggs
splash of white wine vinegar
pinch of smoked paprika
For the crab topping
50g white crabmeat
1/2 lemon, zested
3 radishes, sliced
few dill sprigs
Method
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Heat oven to 200C/180C fan/gas 6. Cut each tortilla into 12 triangles. Brush with the oil and sprinkle with salt, then arrange on two baking trays. Roast for 6-8 mins until crisp, turning midway through. Leave to cool.
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Soft-boil the eggs in a pan of simmering water with the vinegar for 2 mins, then transfer to a bowl of cold water. Once cool, peel the eggs and cut in half. Mash the avocado, season and add the lemon juice to taste. Mix the crabmeat with the zest.
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To serve, divide the avocado between the toasted triangles. Top 12 with an egg half, then sprinkle over the paprika. Top the remaining toasts with the radish and crabmeat, then garnish with the dill sprigs.
