A election of mini avo toasts

Mini avo toasts

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Prep: 20 mins Cook: 10 mins


Makes 24

Make our mini avocado toasts for a healthy canapé to serve at a party. They come with two toppings – a vegetarian quail's egg option and a crabmeat version

Nutrition and extra info

Nutrition: Per quail's egg canapé

  • kcal29
  • fat2g
  • saturates0.4g
  • carbs1g
  • sugars0.1g
  • fibre0.4g
  • protein2g
  • salt0.1g
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  • 2 small wholewheat tortillas (40g)



    In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…

  • 1 tbsp cold pressed rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 small ripe avocado



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • ½ lemon, juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

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
  • ½ lemon, zested



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 3 radishes, sliced



    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • few dill sprigs


  1. 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.

  2. 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.

  3. 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.

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