Author Notes
Well...after thinking a bit about those gorgeous quail eggs I came up with this recipe. —coffeefoodwrite
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Ingredients
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Olive oil (extra virgin)
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1 very large or 2 medium yellow onions
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Duck breast – cured and dried (I got mine from “Fabrique Delices” or in the alternative you could use proscuitto)
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3/4 teaspoon
sea salt
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a pinch of sea salt
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fresh ground pepper
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2 handfuls baby spinach
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½ red onion
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3-4 quail eggs
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Utensils: muffin tin
Directions
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Preheat oven to 400 degrees.
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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.
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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).
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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.”
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Bake in 400 degree oven for 7-8 minutes – until whites are cooked and yellows are still golden and silky.
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Remove from muffin tins (carefully) using a rounded tablespoon; top with fresh ground black pepper. Serve and enjoy!
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