Spring is trying to fight its way into the world. Its a season of renewal, new life and growth. For me eggs symbolize the same thing. The tradition of Easter eggs in many cultures are the promise of new life and rebirth.
The other day I stumbled across these beautiful, cute little quail eggs. They are plain adorable. I love their earthy color and the one bite size , though they are surprisingly packed with nutrition. To hard-boil them it only takes about three to 4 minutes because they are so tiny. Then they get a quick bath in ice water and they are ready to be peeled and devoured. I paired mine with whole grain sourdough, creamy butter, nutty microgreens and some crisp radish slices, all sprinkled with big beautiful pink Himalayan salt crystals. It is recommended to serve about 4 quail eggs per person but I thought two are just plenty.
- 2 Quail eggs per person hard boiled and peeled
- 1 slice of bread (I used a whole grain sourdough boulee from Madison Sourdough company)
- 1/2 cup microgreens divided
- 2 radishes thinly sliced (I used a mandolin)
- 1Tbs butter per sandwich
- Hawaiian sea salt to taste
Of course since this is such a loose little recipe you can make this easyly your own. For example replacing the butter with herbed cream cheese, add chopped bacon bits, pickled beets, ham, hollandaise sauce…the world is your oyster, I mean…quail egg. Have fun in the kitchen with these, pour yourself a drink, turn up some tunes and enjoy life.
