QUAIL EGG-IN-A-HOLE (12)

twelve ½ inch thick slices baguette (sliced on the diagonal)

2 tablespoons unsalted butter, softened

2 tablespoons grated Havarti or dill Havarti

12 quail eggs

kosher salt and freshly ground black pepper

fresh dill sprigs, for garnish

flaky sea salt, for garnish

1. Position a rack in the center of the oven and heat the oven to 400*. Line a rimmed baking sheet with parchment paper.

2. Use a paring knife or cookie cutter to cut 1 inch circles in the center of each baguette slice. Butter both sides of the bread. Arrange the bread on the baking sheet and toast lightly in the oven, 3 to 4 minutes. Distribute 1 tablespoon of the Havarti evenly among the holes in the bread.

3. Open the eggs and pour one egg into each hole. Add a pinch of salt and pepper. Sprinkle the remaining Havarti evenly over the bread.

4. Bake until the cheese melts and the egg whites are set but the yolks are still a bit runny, 5 to 7 minutes. Top each with a dill sprig and a small pinch of sea salt and serve. (For state occasions, you could top these with a dollop of caviar.)

from Layla Schlack, Fine Cooking Magazine, April/May, 2016