Baked Quail Eggs
in Soy Cream with Truffle Oil
|Saturated Fat Acids||1.6 g|
|Sugar added||0 g|
|Bread exchange unit||0|
- 1 teaspoon
- 4 tablespoons
- ½ bunch
Brush ramekins with truffle oil.
Crack 2 quail eggs into each ramekin.
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.
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.