Curried Quail Eggs

• 4 quail eggs
• 2 slices of whole wheat bread
• 4 tbsp low-fat plain yogurt
• 2 tbsp mayonnaise
• 2 tbsp chopped cilantro
• 1 tsp mild curry powder
• salt and freshly ground black pepper

To serve

• 1 tsp fresh lemon juice
  
  

  Prepare ahead

  The eggs and the sauce can be refrigerated several hours in advance.

  1. Place a bowl of iced water near the stove. Bring a small pan of water to a boil over high heat and add the eggs. Cook for 2½ minutes. Using a slotted spoon, transfer the eggs to the iced water. Let cool, then peel the eggs.

  2. Lightly toast the bread and, using a 2in (5cm) cookie cutter, cut 2 circles or ovals from each slice. Divide the toasts among 4 plates.

  3. Combine the yogurt, mayonnaise, cilantro, and curry powder in a small bowl. Season with salt and pepper.

  4. Whisk the lemon juice and oil together in a medium bowl, then add the cilantro and parsley leaves, and toss.

  5. Cut each egg in half and arrange 1 egg on each toast. Spoon the curry sauce over the top. Serve immediately, garnished with the dressed herbs.