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Quail egg omelet filled with asparagus

updated

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Ingredients for 1 servings:

  • 1 jar asparagus (asparagus pieces)
  • Salt
  • Sugar
  • lemon juice
  • butter
  • ½ slice(s) cooked ham
  • 1 ½ slice(s) processed cheese
  • 50 ml whipped cream
  • 1 tsp, heaped capers
  • n. B. Sauce thickener, light
  • salt and pepper
  • lemon juice
  • butter
  • 6 quail eggs
  • salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

For the sauce, bring the asparagus broth from the jar, capers, finely chopped cream cheese, and ham to a boil. Add the cream and season with salt and pepper. Bring the sauce back to a boil while stirring. Thicken with the sauce thickener and keep warm. Dry the asparagus pieces and fry in a pan with salt, sugar, lemon juice, and butter. Make an omelet from the quail eggs with salt and pepper. Arrange the asparagus pieces on one half of the omelet. Fold the other side over the asparagus. Serve with the sauce.

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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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