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Quail Eggs Florentine

8 quail eggs
2 bags baby spinach - 6 oz ea) -- washed, stemmed
4 slices white bread -- crusts removed
1 1/2 tablespoons butter
1/2 tablespoon olive oil
1 teaspoon shallots -- chopped fine
1 pinch nutmeg
Salt -- to taste
Freshly-ground white pepper -- to taste

Tomato and Maui Onion Salsa
1 tomato -- diced
1 small Maui or sweet onion -- diced
Salt -- to taste
Freshly-ground black pepper -- to taste

For the Tomato And Maui Onion Salsa: Combine all ingredients; set aside.

Toast the 4 slices of bread in a toaster and butter them. Keep warm in 350 degree oven.

In a 5-quart pan over medium heat, melt 1/2 tablespoon butter with the olive oil. Add the shallots and cook until translucent, about 1 to 2 minutes. Add the spinach and seasonings. Saute, stirring until all of the spinach is cooked. Drain the spinach of any excess juices. Put the spinach on the toast, forming a nest. Reserve in the oven.

In a nonstick saute pan over medium heat, melt 1 tablespoon butter, add the quail eggs and fry until done, about 30 seconds. Remove the nests from the oven and place 2 eggs in each nest. Garnish with tomato and onion salsa.

This recipe yields 4 servings.

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