This appetizer will make our tongue dance :D

egg_and_quail_on_creamed_spinach-2013

Ingredients

For the eggs

  • 4 eggs
  • Flour for dredging
  • 1/2 cup (125 ml) bread crumbs
  • 2 eggs, lightly beaten
  • Salt and pepper

For the quail

  • 1 tablespoon (15 ml) canola oil
  • 4 quails
  • Salt and pepper

For the herb garnish

  • 2 tablespoons (30 ml) olive oil
  • 1 tablespoon (15 ml) flat parsley, chopped
  • 1 teaspoon (5 ml) basil leaves, chopped
  • 1 teaspoon (5 ml) fresh thyme, chopped
  • 1 clove of garlic, minced
  • Salt and pepper

For the creamed spinach

  • 2 pounds fresh spinach, washed and tough stems removed (1 kilogram)
  • 1 cup (250 ml) heavy cream
  • 1 tablespoon (15 ml) Dijon mustard
  • 2 tablespoons (30 ml) butter
  • 1 shallot, chopped
  • 1 clove of garlic, minced
  • Salt and pepper

recipe by Chuck Hughes

How to make :

  1. For the eggs, cook them for about 5 minutes in boiling water for a soft boiled egg.
  2. Drain and cool the eggs in icy cold water then remove the shell.
  3. Put the flour in a bowl and click me to read more
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