Oven-baked quail egg with wild garlic pesto in a filo and bacon coating

Ingredients for 12 servings:

• 12 quail eggs
• 2 sheets of pasta (filo)
• 8 slices of bacon
• 1 handful of wild garlic
• 8 walnuts, halves
• 50 g Parmesan
• Oil (walnut)
• olive oil
• pepper
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

as finger food or on salad as a starter

For the wild garlic pesto, lightly toast the walnuts without fat. Cut the Parmesan cheese into large pieces. Finely grind it with the nuts in a food processor. Add the wild garlic and equal parts walnut and olive oil, and puree. Season with salt and pepper, stirring in more oil if needed; the pesto should have a rather thick consistency. Preheat the oven to 200°C (top/bottom heat). Cut the filo dough into 48 strips (6 x 1.5 cm), and cut the bacon slices into thirds. First, line the 12 holes of a silicone mini muffin tray with the filo strips in a star shape, allowing the dough to extend slightly beyond the tray. Then place two slices of bacon crosswise into each hole. Add a teaspoon of pesto to each hole. Carefully open the quail eggs with a knife and fill each hole with an egg. Bake for approximately 15-20 minutes. The baked eggs are ready when the egg no longer wobbles when gently shaken. The eggs can be easily removed from the pan by the overhanging batter. If using a regular mini muffin tin, make sure to grease it well!