This is my take on my husband Mick’s all-time favourite breakfast dish, Eggs Benedict. It features my mum’s scones (the best on the planet), fried quail eggs and the best old-school condiment from my childhood, Heinz Salad Cream, instead of hollandaise. Trust me: the result is delicious. Fried quail eggs usually elicit lots of ‘oooohs’ and ‘aaaahs’ from people, as they look ridiculously cute and teeny-tiny, yet oh-so-perfectly formed.

 

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