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Receta Quail Eggs Florentine

by Global Cookbook

Ingredientes

8 x quail Large eggs 2 bags baby spinach - 6 ounce ea) washed, stemmed 4 slc white bread crusts removed 1 1/2 Tbsp. butter 1/2 Tbsp. extra virgin olive oil 1 tsp shallots minced fine 1 pch nutmeg

Salt to taste     Freshly-grnd white pepper to taste 1 x tomato diced 1 sm Maui or possibly sweet onion diced     Salt to taste     Freshly-grnd black pepper to taste

Direcciones

1. For the Tomato And Maui Onion Salsa: Combine all ingredients; set aside.
2. Toast the 4 slices of bread in a toaster and butter them. Keep hot in 350 degree oven.
3. 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.
4. 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.
5. This recipe yields 4 servings.

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