Chef Paulette's Spinach with Garlic & Quail Eggs 7/9/15 - WSMV News 4

Chef Paulette's Spinach with Garlic & Quail Eggs 7/9/15

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Spinach with Garlic & Quail Eggs

3 tablespoons olive oil, plus more for the eggs
2-3 garlic cloves, peeled and smashed
9 ounces spinach (or more)
salt & pepper to taste
4-6 quail eggs

Heat 3 tablespoons olive oil in large sauce pan. Add the crushed garlic cloves and cook on medium high heat until starting to sizzle. Add the spinach a few handfuls at a time, turning with a pair of tongs until all spinach is added and wilted. Season lightly with salt & pepper and remove to a serving platter.

Crack the quail eggs and add them to a small mixing bowl (ideally, with a pour spout), careful not to break the yolks. The quail egg shells are pretty hard. I sometimes start to open them sawing a bit with a serrated knife, then break open. Heat 2- 3 tablespoons olive oil in a medium skillet. When hot, pour each egg yolk one at a time into the skillet. Let them cook until whites are solid…mini-sunny-side up eggs. Season with salt. Use a spatula to lift out and place on top of the spinach. Serve individual servings of spinach with one or two quail eggs.

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