Author Notes: Well...after thinking a bit about those gorgeous quail eggs I came up with this recipe. —coffeefoodwrite
Olive oil (extra virgin)
1 very large or 2 medium yellow onions
Duck breast – cured and dried (I got mine from “Fabrique Delices” or in the alternative you could use proscuitto)
teaspoon sea salt
a pinch of sea salt
fresh ground pepper
2 handfuls baby spinach
½ red onion
3-4 quail eggs
Utensils: muffin tin
In This Recipe
- Preheat oven to 400 degrees.
- Sauté red onion in enough olive oil to cover bottom of pan until translucent and slightly golden. Add spinach and a pinch of sea salt and toss lightly to coat spinach until spinach is softened and just begins to wilt. Turn off heat and set aside.
- Slice yellow onions as thin as possible (or use a mandolin if you have). Sauté w/ ¾ tsp. sea salt over medium high heat in enough olive oil to cover bottom of pan until crisp and deep caramel/mahogany in color (almost on the verge of getting burnt, but not quite).
- Take out a muffin tin and place a small portion of the browned yellow onions in each of three or four muffin tins. Press against sides to cover entire bottom and sides of tin. Add a layer of cooked spinach/red onion mixture; smooch out again and add the smoked duck breast (or proscuitto ); pressing against the sides firmly. Crack a quail egg on top of each “nest.”
- Bake in 400 degree oven for 7-8 minutes – until whites are cooked and yellows are still golden and silky.
- Remove from muffin tins (carefully) using a rounded tablespoon; top with fresh ground black pepper. Serve and enjoy!
- This recipe was entered in the contest for Your Favorite Way to Eat Eggs for Dinner
- This recipe was entered in the contest for Your Best Holiday Breakfast
- This recipe was entered in the contest for Your Best Open House Dish
- This recipe was entered in the contest for Your Best Spinach Recipe