Haute Box

We’ve all been there. We’re hungry but not too hungry but hungry enough. What to eat? A mini-meal is definitely in order!

If you like eggs or runny egg yolks, then bookmark this page! Seriously, this small meal is fulfilling, flavorful, full of texture and simple to throw together.

This recipe is inspired by a display of quail eggs I strolled by at Surfas, in Culver City. One of my best friends, Jen, was there to witness it. I had to do a double-take! If you’ve read about my low maintenance one-pan sliders, you know that the sensation of inspiration ignites my fire to take action.

The quail eggs were perfectly speckled, shapely and smooth. Moreover, I just love how earthy they looked, as if they were removed from the quail nest one hour before. I knew at the moment these gems would produce something quite tasty.

I didn’t know much about the marble-sized quail eggs, so to Google I went.

Nutritional perks -

Quail eggs – nutritional value is 3-4 times higher than chicken eggs. Quail eggs contain 13% proteins, while chicken eggs contain 11% proteins. Strengthens the immune system, promotes good memory and contains the “good” (HDL) cholesterol

Fried Quail Egg on French Baguette

Print Recipe

- Quail eggs
- French baguette, cut into slices on the bias
- Soft goat cheese
- Balsamic vinaigrette
- Sea salt and pepper to taste
- A tasty side salad or soup

Toast the baguette slices in the broiler until toasty.

Spray non-stick cooking spray in a medium skillet. Carefully drop one to two quail eggs into the skillet. Remove the eggs before the bottoms of the whites brown too much.

Spread goat cheese on the baguette slice and lightly drizzle the balsamic vinaigrette on top. Slide the fried egg on top. The small fried egg fits perfectly on the slice, I just love that.

Season with salt and pepper. Pair with your favorite salad or soup. Enjoy and watch the egg yolk ooz-out. That’s the best part!