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Ingredientes
- 8 x quail Large eggs 2 bags baby spinach - 6 ounce ea) washed, stemmed
- 4 slc white bread crusts removed
- 1Â 1/2 Tbsp. butter
- 1/2 Tbsp. extra virgin olive oil
- 1 tsp shallots minced fine
- 1 pch nutmeg
- Â Â Salt to taste
- Â Â Freshly-grnd white pepper to taste
- 1 x tomato diced
- 1 sm Maui or possibly sweet onion diced
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- For the Tomato And Maui Onion Salsa: Combine all ingredients; set aside.
- Toast the 4 slices of bread in a toaster and butter them. Keep hot in 350 degree oven.
- In a 5-qt pan over medium heat, heat 1/2 Tbsp. butter with the extra virgin olive oil. Add in the shallots and cook till translucent/soft, about 1 to 2 min. Add in the spinach and seasonings. Saute/fry, stirring till all of the spinach is cooked. Drain the spinach of any excess juices. Put the spinach on the toast, forming a nest. Reserve in the oven.
- In a nonstick saute/fry pan over medium heat, heat 1 Tbsp. butter, add in the quail Large eggs and fry till done, about 30 seconds. Remove the nests from the oven and place 2 Large eggs in each nest. Garnish with tomato and onion salsa.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 782g | |
| Recipe makes 4 servings | |
| Calories 1468 | |
| Calories from Fat 848 | 58% |
| Total Fat 94.19g | 118% |
| Saturated Fat 27.87g | 111% |
| Trans Fat 0.0g | |
| Cholesterol 565mg | 188% |
| Sodium 420mg | 18% |
| Potassium 1649mg | 47% |
| Total Carbs 3.03g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.93g | 1% |
| Protein 143.54g | 230% |
