Quail Eggs with Mushrooms, Beetroot Salad and Jasmine Rice

5 from 5 votes
Prep Time 30 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people


  • 12 piece Quail eggs
  • 90 g 5 white mushrooms / cleaned
  • 0,5 tbsp Sunflower oil
  • 15 g 1 cube of fine herbs
  • 250 g Beetroot (cooked and peeled)
  • 2 tbsp Sauce hollandaise casual (of the 90 g)
  • 4 big pinches Mediterranean salt
  • 75 g Jasmine rice
  • 175 ml Water
  • 0,5 tsp Salt
  • 2 piece Radish
  • 2 Stalk Parsley


  • Mix the hollandaise sauce with cubes of fine herbs and heat gently. Clean / brush the mushrooms, remove the stems and. Fill 4 mushrooms with one quail egg each. Chop one mushroom into small cubes. Cut the beetroot first into slices and then into strips. Season the beetroot strips with hollandaise sauce (2 tablespoons) and Mediterranean salt (4 big pinches). Bring the jasmine rice (75 g) to the boil in salted water (175 ml / ½ teaspoon salt), stir well, cook with the lid on the lowest setting for approx. 20 minutes and finally mix with the mushroom cubes. Put the filled mushrooms in an ovenproof dish, greased with sunflower oil (½ tbsp), and bake / cook in the preheated oven at 175 ° C. Boil quail eggs (8 pieces) for about 5 minutes, rinse and carefully peel off. Put the quail eggs (4 pieces each) on the hollandaise sauce and serve with the mushroom quail eggs (2 pieces each), the beetroot salad and jasmine rice with mushroom cubes, each garnished with a radish and a parsley stalk.
  • Mediterranean-style seasoning salt / composition: sea salt, granulated garlic, rubbed oregano, rubbed thyme, onion granules, chilli shredded, chopped rosemary, rubbed basil and olive oil
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Written by John Myers

Professional Chef with 25 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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