in Recipes

Quail eggs on cress

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Ingredients for 4 servings:

  • 8 eggs (quail eggs)
  • 4 slices of toast
  • 20 g butter
  • 1 box of cress
  • 4 tbsp mayonnaise
  • 1 tbsp tomato ketchup
  • 1 tbsp cognac
  • ½ tsp garlic powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Boil the quail eggs for about 12 minutes, rinse, peel, and halve lengthwise. Toast the slices of bread, cut out 8 round slices, and spread with butter. Spread cress on the slices of bread and place the eggs on top. Mix the mayonnaise with tomato ketchup, cognac, and garlic powder and garnish the eggs with it.

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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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