Quail’s eggs are just perfect for special occasions. They are so delicious (I like them best soft boiled) and their miniature size makes them so pretty and presentable. It would be a shame to just simply use them in an omelette or scrambled eggs, unless you happen to have heaps of them. As we don’t eat them too often, I like to make the most of their appearance and make sure they are play the main character on the play a starring role on the plate. In this dish, we have nice little mounds of green courgette rounds, aromatic Greek yogurt with lemon rind and fresh thyme, cherry tomatoes crowned with quail’s eggs.


Makes 12
12 quail’s eggs
6 cherry tomatoes, sliced
1tbsp olive oil
Pinch of salt

For the courgette rounds:
2 courgettes, roughly grated
1 egg
3 tbsp buckwheat flour
Salt and freshly ground pepper
2 tbsp rapeseed oil

For the Greek yogurt dip:
300g Greek yogurt
Grated rind of one lemon
Bunch of fresh thyme, chopped
Salt and freshly ground pepper


To make the courgette fritters, in a bowl, combine the grated courgette, egg and flour. Season to taste with salt and pepper and mix well, so that all the ingredients come together. Heat the olive oil on frying pan over a medium heat. Using a table spoon place a spoonful of courgette mixture onto the frying pan and flatten a little. Fry the courgette rounds for 2-3 minutes on each side until golden brown. Set aside.

To prepare the yogurt dip combine all the dip ingredients in a bowl.

Heat a little olive oil on a small frying pan and break the quail’s eggs gently into it, season with salt and cook them sunny side up.

To assemble, top the courgette rounds with a dollop of Greek yogurt dip, add a slice of a cherry tomato and a fried quail’s egg.

Serve cold.

Bon appétit!
Lena x

Fried quail’s eggs on courgette rounds
Fried quail’s eggs on courgette rounds

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