5 Ingredients or Fewer

Baby Ham & Eggs

February 18, 2010
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

  • 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)
In This Recipe
  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.

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