Quail And Egg On Creamed Spinach
Serves: 4
Cecile Bahringer
1 January 1970
Based on User reviews:
40
Spice
61
Sweetness
40
Sourness
38
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1
Salt1 cup
Bread Crumb1 tbsp
Canola Oil1 clove
Garlic (minced)2 tbsps
Olive Oil1 cup
Heavy Cream1 tbsp
Dijon Mustard2 tbsps
ButterDirections:
1
For the eggs: Cook the eggs in boiling water about 5 minutes for a soft-boiled egg
2
Drain and cool the eggs in icy cold water, and then remove the shell
3
Put the flour in a bowl and season with salt and pepper
4
Put the bread crumbs in a separate bowl and the beaten eggs in a third bowl
5
Take the eggs and coat them in the flour mixture, then the beaten eggs, and finally the bread crumbs
6
Keep them in the refrigerator until ready to fry
7
For the quails: Using a sharp knife, slice straight down the breastbone of the quail to open the breast cavity
8
Remove the rib cage so you have a boneless breast attached to the bone-in legs and wings
9
Cook's Note: If the breast breaks away from the legs, which can happen with such a small bird, cook each portion separately
10
Alternately, you can ask your butcher to de-bone the quails for you
11
For the herb garnish: Mix the parsley, basil, thyme, garlic, and olive oil in a bowl
12
Season with salt and pepper
13
Set aside
14
Preheat the oven to 350 degrees F/180 degrees C
15
Season the quails with salt and pepper
16
In a large oven-proof saucepan, heat the canola oil on high heat and grill the quails in canola oil on all sides until brown
17
Finish cooking them in the oven for approximately 8 minutes
18
Keep the quails warm on a separate plate
19
For the creamed spinach: Meanwhile, bring a pot of salted water to a boil over high heat
20
Add the spinach and cook for 15 seconds
21
Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible
22
In a small saucepan, heat the cream to a simmer and let it reduce by half, for about 10 minutes
23
Add the Dijon mustard and stir
24
Put aside
25
Melt the butter in a frying pan over medium-high heat
26
Add the shallots and garlic, stirring until soft and fragrant, about 2 minutes
27
Add the spinach and cook, stirring, just until the liquid is released
28
Add the reduced cream mixture, season with salt and pepper
29
Remove from the heat and keep warm
30
Using a deep fryer, heat the oil to 350 degrees F/180 degrees C
31
Fry the eggs for about 1 minute, or just until the crust is lightly brown
32
For serving: Plate each portion with creamed spinach topped with a quail and garnished with the herb mixture
33
Finish the plate with the fried egg cut in half