Toaster-Baked Potatoes and Mushrooms with Quail Egg Bunnies

Ingredients (Serves 4)

• 2 medium potatoes (about 220g)
• 1 pack mushrooms (8 pieces, about 72g)
• 4 small cherry tomatoes (about 36g)
• 4 slices ham (about 60g)
• 1 pack boiled quail eggs (about 57g)
• 2 tbsp Kewpie Paysanne Salad Dressing
  
• Black sesame seeds, for garnish
• Dried parsley, to taste

Instructions

1. Peel the potatoes, cut into small chunks, soak briefly in water, and drain. Place in a microwave-safe container, loosely cover with plastic wrap, and microwave (600W) for about 5 minutes.
2. Halve the mushrooms and cherry tomatoes. Slice four quail eggs crosswise; cut the remaining two lengthwise.
3. Cut out small "ears" from the ham to use as bunny ears; slice the rest of the ham into bite-sized pieces.
4. Attach the ham ears and black sesame seeds to the vertical quail egg halves to create bunny faces.
5. In a heat-safe baking dish, combine potatoes, mushrooms, tomatoes, and sliced ham. Drizzle with Kewpie Paysanne Salad Dressing and bake in a toaster oven for about 10 minutes.
6. Sprinkle with dried parsley and place the quail egg bunnies on top before serving.

Recipe Notes

• Adjust heating times for both microwave and toaster oven based on your appliance model.