Baby Ham & Eggs

By • February 18, 2010 • 9 Comments

4 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: I was at a little Mediterranean cafe the other night and had the most interesting appetizer: A thin slice of baguette, topped with Basterma (also known as Armenian Pastrami) and a fried quail egg. Simple and delicious. This dish, of course, got me thinking...and I came home devising many quail egg combinations in my head. And...as fate would have it we stumbled upon the most gorgeous quail eggs at our little local market. This is what I came up with: coffeefoodwritergirl

Serves 6 (as an appetizer)

  • 6 quail eggs
  • 6 slices baguette (sliced ¼” thick) OR 6 slices rustic bread warmed and cut to 1/4” thick and about 2 inches wide
  • handful of baby arugula
  • 6 thin slices proscuitto (or duck proscuitto to be found in specialty stores – even better!)
  • sea salt (I used Himilayan Pink -- but any sea salt will do)
  • pepper
  • olive oil
  • squeeze of lemon (optional)
  1. Warm the baguette or rustic bread and cut to indicated size.
  2. Place small amount of baby arugula, and proscuitto (folded in fours) on each bread.
  3. Fry quail eggs in olive oil over medium low heat, basting yolks gently at end. (They will cook very quickly).
  4. Place a quail egg on each bread/arugula/proscuitto portion. Sprinkle with sea salt and a little fresh ground pepper. Add squeeze of lemon and enjoy.
Jump to Comments (9)

Tags: savory

Comments (9) Questions (0)

Default-small
Default-small
Img_0828

over 4 years ago Jennifer Ann

I love absolutely everything about these (handsomely pretty, hearty flavors, pinchable little bites) - I really cannot wait to try these out on some friends very soon.

Img_0423

over 4 years ago coffeefoodwritergirl

so glad you like it Jennifer Ann -- let me know how they turn out!

Kay_at_lake

over 4 years ago Kayb

Ooooh. Sounds delightful.

Img_0423

over 4 years ago coffeefoodwritergirl

Thanks, Kayb -- I'm slightly in love with quail eggs right now...=)

Henrykiss

almost 5 years ago arielleclementine

how lovely! this sounds (and looks) delicious!

Img_0423

almost 5 years ago coffeefoodwritergirl

Thank you, arielleclementine

Img_0423

almost 5 years ago coffeefoodwritergirl

Thanks, aargersi! I was surprised at how tough the actual little egg shells were. Have so many other combos swirling around in my head...

036

almost 5 years ago aargersi

Abbie is a trusted source on General Cooking.

They are super fun to cook with because you can make little Barbie treats out of them. I make my eggs and baskets on a regular basis for parties and such ... always get a good reaction! Post what you make so we can all see!!

036

almost 5 years ago aargersi

Abbie is a trusted source on General Cooking.

So pretty - and what could be better for an appetizer that quail eggs?