Quail Eggs Florentine

Recipe Ingredients

8		Quail eggs
2		Bags baby spinach - 6 oz ea) - washed, stemmed
4		White bread - crusts removed
1 1/2 tablespoons	22ml	Butter
1/2 tablespoon	7.5ml	Olive oil
1 teaspoon	5ml	Shallots - chopped fine
1		Nutmeg
		Salt - to taste
		Freshly-ground white pepper - to taste
		Tomato and Maui Onion Salsa
1		Tomato - diced
1		Maui or sweet onion - diced (small)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

For the Tomato And Maui Onion Salsa: Combine all ingredients; set aside.

Toast the 4 slices of bread in a toaster and butter them. Keep warm in 350 degree oven.

In a 5-quart pan over medium heat, melt 1/2 tablespoon butter with the olive oil. Add the shallots and cook until translucent, about 1 to 2 minutes. Add the spinach and seasonings. Saute, stirring until all of the spinach is cooked. Drain the spinach of any excess juices. Put the spinach on the toast, forming a nest. Reserve in the oven.

In a nonstick saute pan over medium heat, melt 1 tablespoon butter, add the quail eggs and fry until done, about 30 seconds. Remove the nests from the oven and place 2 eggs in each nest. Garnish with tomato and onion salsa.

This recipe yields 4 servings.

Source:
The Los Angeles Times, 06-02-2002

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