Martha Stewart's: Quail Eggs with Caviar


October 18, 2017

Martha Stewart's: Quail Eggs with Caviar

Ingredients:

  1. 12 Quail Eggs
  2. 1 Baguette, cut into 24 slices
  3. 8 ounces of American black caviar

Directions:

  1. Place quail eggs in a small saucepan filled with water, and bring water to a boil. Boil 30 seconds, and turn off heat. Cover. For slightly soft eggs, let eggs stand in hot water 2 1/2 minutes; for firmer eggs, let eggs stand in hot water 2 minutes more. 
  2. Prepare a bowl of cold water. Remove eggs from hot water; submerge in cold water. Let eggs stand 5 minutes. Remove from water, and remove shells.
  3. Heat oven to 400 degrees. Place bread on a baking sheet; toast until golden brown.
  4. Slice eggs lengthwise; cover loosely with plastic wrap. Spread 1 teaspoon caviar on each piece of toast, top with half an egg, and garnish with 1/4 teaspoon caviar. Serve.

Yields:

24 servings

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Stewart, M. (2017, May 16). Quail Eggs with Caviar. Retrieved October 07, 2017, from https://www.marthastewart.com/313043/quail-eggs-with-caviar 

 



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