EatSmarter exclusive recipe

Baked Quail Eggsin Soy Cream with Truffle Oil

Baked Quail Eggs - Baked Quail Eggs - A petite entrée on the menu: Mini eggs from the oven
Baked Quail Eggs - A petite entrée on the menu: Mini eggs from the oven

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Calories:80 kcal
Difficulty:easy
Preparation:20 min
Ready in:20 min
Low-sugar
low-carb
Vegetarian
High-protien
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1 serving contains (Percentage of daily recommendation)
Calories80 kcal(4%)
Protein5 g(10%)
Fat6 g(8%)
Carbohydrates0 g(0%)
Added Sugar0 g(0%)
Roughage1 g(3%)

Recipe Development: EAT SMARTER

Ingredients

For servings

1 teaspoonTruffle oil
8Quail egg
4 tablespoonsSoy creamer
Salt
Pepper
½ bunchesChives

Kitchen Utensils

1 Baking sheet, 1 Small bowl, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Brush, 4 Oven-proof ramekins

Directions

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1 Brush ramekins with truffle oil.
2 Crack 2 quail eggs into each ramekin. 
3 Season the soy cream with a little salt and pepper. Pour over the eggs. Place the ramekins on a baking sheet and bake in preheated oven at 200°C (fan: 180°C, gas: mark 3) (approximately 400°F) until eggs are just set but yolks are still runny, 5-6 minutes.  
4 Rinse and dry the chives, then chop into small pieces and sprinkle over the eggs. Serve immediately, with a salad or alongside toasted rye bread if desired.  
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