Quail Eggs With Olive Paste Recipes
HERB-ROLLED QUAIL'S EGGS
Provided by Food Network
Time 1h23m
Yield 2 dozen
Number Of Ingredients 4
Steps:
- Put the eggs in a saucepan and cover with cold water. Bring to a boil. Cover, turn off the heat, and let sit 2 minutes. Pour off the water, and run under cold water until completely cool. Refrigerate to cool completely before peeling.
- Peel the eggs. Rub the eggs lightly with olive oil. Pour the za'atar, seasoned with fleur de sel, onto a plate and roll the eggs in the mixture to coat. Set upright on a serving platter. Serve.
QUAIL EGGS WITH OLIVE PASTE
Can be prepared in 45 minutes or less.
Yield Makes 24 hors d'oeuvres
Number Of Ingredients 4
Steps:
- In a saucepan cover the eggs with cold water, bring the water just to a boil, and simmer the eggs for 5 minutes. Pour out the water, add cold water to the pan, and let the eggs cool until they can be handled. Shell 12 of the eggs carefully and halve them lengthwise, leaving the additional eggs unshelled. Spoon a small dollop of the olive paste onto each egg half, top the olive paste with a caper, and arrange the egg halves on a platter lined with the thyme branches and garnished with the additional eggs. Garnish the egg halves with the thyme sprigs.
CHORIZO & QUAIL EGGS
Having a Tapas party? Put these on your list of must-haves. I get my quail eggs online, average price is $12 a dozen but worth every penny for the ohhs and ahhs you receive. Posted for ZWT3
Provided by Julie Bs Hive
Categories Meat
Time 13m
Yield 12 toasts
Number Of Ingredients 7
Steps:
- Preheat the broiler to high. Arrange the slices of bread on a baking sheet and broil until golden brown on both sides.
- Cut the chorizo slices to fit on the toasts. Set aside.
- Heat a thin layer of olive oil in a large skillet over medium heat until a cube of bread sizzles. Break the eggs into the skillet and cook, spooning the fat over the yolks, until the whites are set and the yolks are cooked to your liking.
- Remove the fried eggs from the skillet and drain on paper towels. Immediately transfer to the chorizo-topped toasts and dust with paprika. Season to taste. Serve immediately.
Nutrition Facts : Calories 189.6, Fat 2.9, SaturatedFat 0.7, Cholesterol 76, Sodium 402.4, Carbohydrate 33.2, Fiber 1.9, Sugar 0.2, Protein 6.8
OLIVE PASTE
Spread on croutons, pungent olive paste sets off all kinds of foods-fresh mozzarella, tomatoes, roasted peppers, grilled eggplant, and hard boiled eggs. The paste keeps more or less indefinitely in the refrigerator. Adapted from Deborah Madison's Vegetarian Cooking for Everyone cookbook.
Provided by Sharon123
Categories Vegetable
Time 10m
Yield 3/4 cup, about
Number Of Ingredients 7
Steps:
- In a food processor, pulse to make a smooth paste of the olives, capers, garlic, and thyme(if using dried).
- Add the olive oil while the food processor is running.
- Season with black pepper and add the lemon juice(and thyme if using fresh).
- Enjoy!
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