Avocado & Quail Egg Tea Sandwich

This tea sandwich is a mini version of what I usually have for breakfast most days of the week — avocado toast with an egg.

A few notes:
– I like my eggs to be a little runny so I boiled them for exactly 2 minutes and 30 seconds. For a firm yolk, boil them for 3 minutes and 15 seconds. Use a timer.
– Have a bowl with cold water ready to chill the eggs right after boiling.
– Create indents in the avocado to make sure the eggs don’t slide off. They’re pretty slippery.
– To make it a little easier to place the eggs on top of the avocado, slide them into four pieces and spread them out.

TEA SANDWICH: AVOCADO & QUAIL EGG

INGREDIENTS
Avocado
Quail eggs
Focaccia cut into squares, then cut in half lengthwise
Lemon
Chives
Olive oil
Salt (I love Maldon Sea Salt Flakes.)
Pepper

DIRECTIONS
1. Boil quail eggs for 2 minutes and 30 seconds. Put eggs in cold water to chill. Peel.
2. Combine smashed avocado, olive oil, salt, pepper & lemon juice into a bowl.
3. Spread a layer of the avocado mix onto a focaccia.
4. Place a sliced quail egg on top & sprinkle with chopped chives. Enjoy!