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Variations of quail egg on fried pesto toast

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Ingredients for 1 servings:

  • 2 quail eggs
  • 1 slice(s) of toast
  • 1 tbsp green pesto
  • butter
  • Salt
  • pepper

Instructions

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

Amuse-gueule or starter for the menu

Using an 8 cm round cutter, cut out a piece of toast. Fry this piece in a pan with butter until golden brown. Then spread it with fresh pesto (various recipes at CK; I prefer the “Pesto according to the original recipe from Liguria”). Heat water in a pot and immediately remove from the heat after it boils (it’s best to remove the pot from the heat). Carefully open one of the quail eggs, slide the contents into a ladle, and add it to the no longer boiling water. Poach it in the hot water for 4 minutes. Fry the second egg in a pan heated with butter until golden brown. Place both eggs on the toast and season with salt and pepper to taste.

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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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