Saturday, June 5, 2010

Yummy, Yummy, Quail Egg Recipe

Have I got a recipe for you. You can do these Quail Egg Nests as an appetizer or and a breakfast food depending on which meat you use. If you use prosciutto they look very elegant and make fantastic hors d'oeuvres. I found the idea in a Martha Stewart Weddings Magazine, but she never provided a recipe. After testing this out in my home my test subjects, my husband, Tom, and our dogs, a 7 month old Mini Doxie names Baby Girl, and Pip, our almost 5 year old English Mastiff, I found that if you’re looking for a fun breakfast these work for picky eaters, breakfast on the run, or just an everyday breakfast when using bacon or turkey bacon. You can use any herbs, fresh or dried, even though I think Martha would say, always fresh, organically grown, properly pruned herbs bushes in your very own arboretum you call a backyard.

Quail Egg Nest

Makes 10 nests


10 quail eggs
8oz of prosciutto, thin bacon, or turkey bacon
1-2 teaspoons chopped of any fresh herb:
-flat-leaf parsley
Coarse salt and freshly ground pepper
(Optional) 10 slivers of garlic


1.Preheat oven to 350 degrees F.

2.Line mini muffin tin holes with prosciutto or other meat.

3.Break 1 quail egg into each lined mini muffin hole.

4.Sprinkle each egg with herbs, salt and pepper to taste.

5.Optional: add slice of garlic clove to garnish

6.Bake in preheated oven for 15-20 minutes or until eggs are firm.

7.Serve with toasted quartered bread.

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