I had some left over quail eggs (from my quail scotch eggs recipe) and didn’t know what to do with them. So my husband suggested that we have mini sunny side up eggs and serve them for breakfast. It was a good idea as the eggs look very cute on the crostini and they were a delightful bite size delicacy. These would also work great as a brunch appetizer too.
- 6 quail eggs
- 6 slices of baguette
- Kirkland sea salt and fresh ground Tellicherry pepper
- arugula leaves
- Toast the bread, spread with butter and top with arugula.
- In a frying pan over medium heat warm the oil and when the oil is hot crack the quail eggs. Watch out – it can be tricky to crack these eggs like a traditional chicken egg. I used a bread knife to gently cut the shell and inner membrane (which is relatively thick)
- Fry for a minute or two and when the eggs are done to your liking, place each on a crostini. Serve right away.