1 ½ lbs. string beans (green beans), tipped
5-6 sprigs Italian parsley, leaves minced, stems discarded
5 tablespoons olive oil, divided
10 quail eggs
salt & pepper to taste
Preheat oven to 400 degrees F.
On a baking sheet toss the string beans with parsley, salt & pepper, and about 2 tablespoons of olive oil. Roast until beans are tender, about 8 minutes. Transfer beans to a serving platter.
Crack open each quail egg and slide each egg into a bowl without breaking the yolks. Heat 2-3 tablespoons olive oil in a large sauté pan. Gently pour each yolk (and egg white will pour with it) into the hot pan. Cook until white is set, and yolks are still runny. Season with salt & pepper. Transfer eggs on top of string beans. Serve each serving of string beans with one or two eggs.