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Pheasant eggs alla Saltimbocca

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Ingredients for 2 servings:

  • 4 eggs (pheasant eggs) from a breeder or online
  • 4 slices of bacon
  • 4 sage leaves, fresh
  • 1 ½ tbsp coconut oil
  • e.g. salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

Recipe from Thomas

Boil the eggs until soft-boiled and then rinse. Season each egg with salt and pepper. Wrap each egg in sage and a slice of bacon, securing with a toothpick. Fry in hot coconut oil over medium heat for about 4 minutes until crispy on all sides. Serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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