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Quail Eggs in Potato Nests

3 mins

Photo by Soner Eker on Unsplash

Quail Eggs in Potato Nests are the perfect choice for an elegant brunch or a refined appetizer at a special dinner. This dish, both simple and sophisticated, will impress your guests with its unique presentation and delicate flavors. For a complete meal, accompany these potato nests with a lightly seasoned green salad or sautéed seasonal vegetables to add a touch of freshness. Their versatility also allows them to be served on festive occasions, such as end-of-year celebrations or receptions, where they will bring an elegant and original note to your table.

List of Utensils #

Recipe #

Ingredients #

  • 12 quail eggs
  • 2 large potatoes (Russet or any other firm-fleshed variety)
  • 2 tablespoons of olive oil
  • Salt and freshly ground black pepper
  • Fresh herbs for garnish (chives, parsley, or thym)

Instructions #

  1. Preheat the oven to 200°C (400°F). Ensure the oven is well heated before putting in the potato nests.

  2. Prepare the potatoes: Wash and dry the potatoes. Then grate them using a coarse grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much water as possible.

  3. Season and form the nests: Transfer the grated potatoes to a bowl. Add the olive oil, salt, and pepper, and mix well so the potatoes are fully coated. Take a small amount of the potato mixture and place it into each greased cup of a muffin tin. Form small nests by pressing the mixture against the bottom and sides.

  4. Bake the nests: Put the potato nests in the oven and bake for 15 to 20 minutes, or until they are golden and crispy on the edges. Remove from the oven.

  5. Add the quail eggs: Carefully crack a quail egg into each nest. It’s preferable to crack the eggs into a small container before gently transferring them into the nests to avoid breaking them.

  6. Finish baking: Return the nests to the oven and bake for about 5 minutes, or until the whites are set but the yolks remain runny. Watch carefully to avoid overcooking.

  7. Serve immediately: Remove the potato nests from the oven and let them rest for a minute. Use a knife or a small spatula to gently remove them from the tin. Place them on a serving platter.

  8. Garnish: Sprinkle a pinch of salt and pepper over each nest and garnish with chopped fresh herbs.

Tips #

  • Ensure the grated potatoes are thoroughly dried to prevent the nests from becoming too moist.
  • For a variation, you can add some grated cheese or pre-cooked bacon bits to the potato mixture.
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