Quail’s eggs don’t feature on our menu too often. Lovely as they are, the price versus the size comparison means they’re far from being a daily staple. And that is fine. There’s something incredibly nice about having some particular types of foods only on special occasions. Even more so now, when most of the food even fruits and vegetables are readily available all year round. I always aim to buy seasonal fruits and vegetables, as they taste best in the season, plus there’s something enjoyable in waiting for best asparagus in May or raspberries in July. And there are some special dishes meant for special occasions too, like the entire Xmas Eve dinner that tastes even better as the dishes appear on our tables only once a year (excuse the out-of-season comparison). And so, I’ve made the quail’s eggs a special treat too. And what better time to enjoy the tiny eggs than Easter? Even better if they are accompanied by some fresh spring vegetables of the season.

The salad is wonderfully simple and colourful. The secret lays in using fresh, high quality produce.


Serves 2

6 quail’s eggs
100g mix of green leaves – I used ruby chard, lamb’s lettuce and watercress
120g green beans
120g baby broccoli
12 cherry tomatoes, halved
1 tbsp extra virgin olive oil
Salt and freshly ground pepper


In a pot, bring salted water to a boil and shortly for about 3-4 minutes cook the green beans and broccoli. Drain and rinse under plenty of cold water, so that the vegetables stay firm.

To soft boil the quail’s eggs, bring water to boil in a small pan. Place the quail’s eggs gently onto the boiling water and simmer for 1.5 minutes, remove from the heat and keep the eggs in the hot water for another minute. Rinse in plenty of cold water and then peel.

On a plate (or in a bowl) place the green leaves, top with cooked vegetables, halved tomatoes and halved eggs. Season to taste with freshly ground black pepper and drizzle with a little olive oil.

Bon appétit!
Lena x

Quail’s eggs spring salad
Quail’s eggs spring salad

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