QUAIL EGGS IN TOAST AND ASPARAGUS CREAM SCENTED WITH WHITE TRUFFLE OIL

quail eggs

I knew you were nice but not soo nice! I am overwhelmed by your comments, this morning I felt tears prickle my nose when I read your comments, not to speak about the emails I have received. Thank you, it just confirms what I wrote yesterday! And shows that I have the best readers in the Universe! I could go on writing on this subject but I know that I’m getting boring so I’m posting a recipe today, I haven’t been very diligent on that front this week so I’m here to make amends. You may remember the asparagina that I bought, three bunches of the sleekest asparagus. One bunch I used to this lime and asparagina frittata and the second bunch I used for this little dish. When I saw the quail eggs in a shop I bought them immediately because I just can’t resist their looks, I know, it shows a very superficial streak in me but I can hardly pretend to get to know them in a deeper sense so when it comes to eggs I think I’m justified to stop at the appearance. They are so small and freckly and quite beautiful. But I want to eat them as well and this is one way to do it, it was quite delicious!

QUAIL EGGS IN TOAST AND ASPARAGUS CREAM SCENTED WITH WHITE TRUFFLE OIL

QUAIL EGGS IN TOAST AND ASPARAGUS CREAM SCENTED WITH WHITE TRUFFLE OIL

Quail eggs but you can use small normal eggs
Asparagus, if you can’t find fresh you can use frozen because it’s going to reduced to a cream anyway
White truffle oil
Bread in slices
Salt

– Steam the asparagus until soft and then blend them into a cream. Use the steaming water to dilute the cream a little.
– Add salt and as much white truffle oil as you like, it’s matter of taste!
– Find two cookie cutters, one bigger and one smaller that fits into the bigger one. If you want to simplify this, you just use one cookiecutter and keep the shape of the slice of bread.
– Cut out a shape with the bigger cookie cutter and then make a whole in that with the smaller one.
– Fry the bread on one side in olive oil or butter, turn it over and slip one cracked egg into the whole.
– Go on frying until it’s ready. If you prefer your eggs to be fried on both sides, flip it over.
– Put it on a small plate, add some of the asparagus cream and enjoy life!

QUAIL EGGS IN TOAST AND ASPARAGUS CREAM SCENTED WITH WHITE TRUFFLE OIL

quail eggs

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