Saturday, February 12, 2011

Leaves for Breakfast: Quail Eggs and Greens

Scene: Midnight, inside. Lights are off, all is silent. Husband and wife are on the brink of sleep.

Husband (suddenly, without warning): What do you suppose would happen if we made an omelet out of the quail eggs?

Wife: Mmph.*

*Translates as: "I'm sorry, the person you're trying to contact has already fallen half asleep and can't respond using prototypical language at present, but clearly that's an empirical question that we need to investigate first thing in the morning."
Answer: Good things happen. It's not that quail eggs really taste different than chicken eggs, but it was like this had a whole extra layer of freshness and eggy taste to it. If that makes sense. Which it probably doesn't. So you'll just have to make it sometime and see.

8-10 quail eggs, or 2-3 pastured chicken eggs
Olive oil
1 medium shallot, sliced into thin half-rings
1-2 handfuls mild greens (e.g., fava, baby mustard, and/or spinach), coarsely chopped
1 tbsp chopped flat leaf parsley
Salt & freshly ground black pepper
Ñora pepper
2 slices whole grain bread, toasted

Carefully crack the quail eggs into a bowl without breaking the yolks (use a fingernail to get through the membrane under the shell, and peel back to get the egg out).

Heat a little olive oil in a nonstick pan over medium heat. Add the shallot and a pinch of salt, and saute for a couple of minutes until soft. Add the greens and cook, stirring, until just wilted, then add the pepper, parsley, and ñora and stir to mix. Pour in the eggs (still without breaking the yolks) and turn the heat down to low.

Wait about 10 seconds, then slowly stir the eggs and greens together, and continue cooking for a minute or two until the whites have set.

Lightly drizzle the toast with olive oil, top with the eggs, and serve hot.

Serves 2 for a light breakfast.

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