by coffeefoodwritergirl
View
my 63 recipes »
Photo by coffeefoodwritergirl
coffeefoodwritergirl's Notes:
Olive oil (extra virgin) Ask a question about this ingredient
1 very large or 2 medium yellow onions Ask a question about this ingredient
Duck breast – cured and dried (I got mine from “Fabrique Delices” or in the alternative you could use proscuitto) Ask a question about this ingredient
3/4 teaspoons sea salt Ask a question about this ingredient
a pinch of sea salt Ask a question about this ingredient
fresh ground pepper Ask a question about this ingredient
2 handfuls baby spinach Ask a question about this ingredient
½ red onion Ask a question about this ingredient
Preheat oven to 400 degrees.
Ask a question about this stepSauté red onion in enough olive oil to cover bottom of pan until translucent and slightly golden. Add spinach and a pinch of sea salt and toss lightly to coat spinach until spinach is softened and just begins to wilt. Turn off heat and set aside.
Ask a question about this stepSlice yellow onions as thin as possible (or use a mandolin if you have). Sauté w/ ¾ tsp. sea salt over medium high heat in enough olive oil to cover bottom of pan until crisp and deep caramel/mahogany in color (almost on the verge of getting burnt, but not quite).
Ask a question about this stepTake out a muffin tin and place a small portion of the browned yellow onions in each of three or four muffin tins. Press against sides to cover entire bottom and sides of tin. Add a layer of cooked spinach/red onion mixture; smooch out again and add the smoked duck breast (or proscuitto ); pressing against the sides firmly. Crack a quail egg on top of each “nest.”
Ask a question about this stepBake in 400 degree oven for 7-8 minutes – until whites are cooked and yellows are still golden and silky.
Ask a question about this stepRemove from muffin tins (carefully) using a rounded tablespoon; top with fresh ground black pepper. Serve and enjoy!
Ask a question about this stepThanks, Sagegreen - I'm looking forward to trying your latkes!
Thanks, I'll do that. =)
Love this - it looks gorgeous, do they hold together on the plate/
Yes, Cooking them in the muffin tins until crunchy is what gives them their shape, and they held together well. Glad you like them!
EXCELLENT! this sounds wonderful! Keep the quail eggs comin'!!!
Thanks, aargersi! I also liked your quail egg recipe!
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
A brunch delicacy!