More Easter eggs. This time we’ve got quail eggs—what, what, what to do with them. They’re so darn tiny and cute that I can hardly bring myself to eat them. And then with the will of a superhero I get over it and break ’em open to make some pretty good nosh. One of my favorite applications is to bake them with tomatoes in little individual ramekins. This is a really easy dish, but it’s hard to imagine so I’m going to bore you with some atrocious step-by-step photos.
Baked quail eggs with tomatoes, salami and cheese
10 quail eggs, raw
2 medium tomatoes, sliced
4 slices salami (in this case I used nduja, which is soft and spreadable. Ham also works great.)
4-8 1-inch slices of the cheese of your choice (here I’ve used two different Parmesan: one aged, one young)
salt and pepper
Step 1: slice your tomatoes into 1/4-inch slices.
And then layer a couple slices so that they fill the bottom of a ramekin. (I’m using medium, 2-cup ramekins here, but I frequently do this dish with small 1-cup ramekins if I’m serving it as a side dish.)
Step 2: Slice your salami or ham. (I’m using nduja salami, which is fabulously spicy and soft and spreadable. It’s perfect for this dish.)
Then layer salami on top of tomatoes.
Step 3: Slice (or grate … but I’m too lazy so I slice) your cheese.
Step 4: Haul out your quail eggs. Holy cow, aren’t they adorable?
And crack five into each ramekin. (For 1-cup ramekins, I only use 2-3 eggs. If you do this dish with regular chicken eggs, only use 1 egg in the 2-cup ramekin, it’ll be plenty.)
Step 5: Layer on more tomatoes and crank some salt pepper on top. If you’re using a salty cheese or meat, go easy on the salt or jettison it altogether.
Step 6: Bake in a 350 degree oven for 25-30 minutes depending on how soft you like your tomatoes.
Oh, Lordy. Soooo gooood. (My goodness this photo looks a funky orange. Sorry about that.)
These little babies are super good and better yet, fun to eat. Bon appetit!