Breakfast canapes recipe | Taste of France®
Welsh chef Kate Probert makes these delicious breakfast canapes frequently in France as she love to show off this wonderful ingredient known as laverbread.
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Ingredients
- 12 croûtons from a sliced loaf
- 75g laverbread mixed with 2 teaspoons oatmeal
- 50g diced Welsh bacon or pancetta
- 12 quail eggs
- 1 tablespoon olive oil
- 1 teaspoon vinegar
- Some cockles (optional)
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