Truffled Quail Egg
Here is a great appetizer that is well liked for its flavors and simplicity to prepare. Whether you call it toad-in-a-hole, sunshine toast, egg-in-a-basket or eggs in a frame- when made with brioche, black truffle butter and quail eggs, I call it absolutely delicious. It can also be used as part of a brunch.
Ingredients
- 1 pack of quail eggs
- 1 small black truffle butter
- 2 loaves of fresh brioche (Pullman loaf)
- Kosher salt
Instructions
- Cut the brioche into slices about ¼ inches thick. Using two biscuit cutters (or a doughnut cutter), set
each size in the
frame
and set aside. - Get your plates ready because the rest of preparation happens fast & toast should be served hot.
- Open each quail egg by carefully but swiftly hitting it about 1/3 of the way down the pointed way with a sharp paring knife. Remove the top and place each egg carefully back into the carton.
- The eggs are best cooked in batches a la minute – just make sure each batch has at least one toast per guest. Heat a large frying pan over medium-high. Add a knob of truffle butter and place the brioche circles in the pan, swirling around in the butter to coat. Cook until golden brown then flip. As soon as you flip each circle, empty a quail egg gently into the center. Cook them until the whites are just set and the bottoms are golden. Remove the toasts to a serving dish and sprinkle with kosher salt. Serve immediately.