Soft Boiled Quail Eggs Avocado Butter Recipes
SOFT BOILED QUAIL EGGS | EXACTLY HOW LONG TO THE SECOND
Steps:
- Bring a pot of water to the boil
- Lower eggs in with a slotted spoon
- Set timer to 2 minutes 20 seconds
- When done remove, cool down under cold running water.
- Peel and serve or store for later use
Nutrition Facts : ServingSize 30 g, Calories 57 kcal, Carbohydrate 1 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 304 mg, Sodium 51 mg, Sugar 1 g
AWAZE AVOCADO TOAST WITH SOFT-BOILED EGGS
Steps:
- For the awaze sauce: In a small bowl, stir together the red wine and honey. Stir in the Berbere Spice Blend and 1/2 teaspoon salt. The sauce will be a little runny but will thicken as it sits. (This makes more awaze than you'll need for the recipe, but it keeps for at least a week in the fridge and is wonderful on roasted meats or vegetables or stirred into cooked grains. If it is too thick once refrigerated, stir in a few teaspoons of hot water.)
- For the avocado toast with soft-boiled eggs: Put the eggs in a small saucepan with water to cover. Bring to a simmer and reduce the heat to the lowest setting. Cook for 6 to 7 minutes (6 will produce set whites with a runny yolk, at 7 minutes the yolk will be almost set but still a bit jammy in the center), then transfer to an ice bath to cool. Peel and halve the eggs.
- Toast the rye bread and brush one side with ghee or butter. Put an avocado half on each slice of toast. Mash coarsely with a fork and season with salt. Top with the egg halves. Drizzle with the awaze sauce and top with Pickled Red Onions and Jalapenos and cilantro leaves.
- Combine the chile, paprika, cayenne, cardamom, coriander, cumin, ginger, mustard, onion powder, allspice, cinnamon, clove, garlic powder and nutmeg in a small skillet. Toast over medium-low heat, stirring constantly, until fragrant, about 2 minutes. Let cool completely.
- Combine the vinegar, sugar, salt and 1/2 cup water in a small saucepan. Add the ginger, coriander and mustard seeds. Simmer to dissolve the sugar and salt, about 1 minute. Stir in the red onions and jalapenos and let cool. (Extra pickled red onions and jalapenos will keep in the refrigerator in an airtight container for up to 2 weeks.)
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Ratings 17Category Breakfast, Side Dish, SnackCuisine Mediterranean, Ramona's CuisineTotal Time 13 mins
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Ratings 17Category Breakfast, Side Dish, SnackCuisine Mediterranean, Ramona's CuisineTotal Time 13 mins
- Place a pan with water on medium fire. Bring to boiling point. Add the quail eggs and boil the eggs to your preference. * (See timings in recipe notes). If you want them soft or medium keep a close eye on them.
- While the eggs cool place a pan on fire with a little butter or any oil. Put the sliced mushrooms in, a pinch of sea salt and cook for 2-3 minutes tossing them every now and again so that they cook on both sides. Set aside and use when ready to compile your toast.
- Place the cut, seeded and skinned avocado flesh on a plate and crush gently with a fork. This really needs to be ripe to perfection nice and creamy for this operation to be carried out smoothly.
- Assemble the toast, season to your taste and don’t forget to scatter a few pine nuts and currants on each. Enjoy the deliciousness of this awesomness!
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