5 Ingredients or Fewer

Baby Ham & Eggs

February 18, 2010
0 Ratings
  • Serves 6 (as an appetizer)
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: —coffeefoodwrite

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Jennifer Ann
    Jennifer Ann
  • Kayb
  • arielleclementine
  • coffeefoodwrite
  • aargersi

9 Reviews

Jennifer A. June 1, 2010
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.
coffeefoodwrite June 2, 2010
so glad you like it Jennifer Ann -- let me know how they turn out!
Kayb May 31, 2010
Ooooh. Sounds delightful.
coffeefoodwrite June 1, 2010
Thanks, Kayb -- I'm slightly in love with quail eggs right now...=)
arielleclementine February 18, 2010
how lovely! this sounds (and looks) delicious!
coffeefoodwrite February 18, 2010
Thank you, arielleclementine
coffeefoodwrite February 18, 2010
Thanks, aargersi! I was surprised at how tough the actual little egg shells were. Have so many other combos swirling around in my head...
aargersi February 18, 2010
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!!
aargersi February 18, 2010
So pretty - and what could be better for an appetizer that quail eggs?