Baked Quails Eggs with Smoked Salmon
SERVES 8 AS A CANAPE
8 Quails eggs
100g Smoked Salmon
100g washed spinach leaves
200g grated cheddar
50g parmesan grated
200ml double cream
Salt & pepper to season
Use 8 Espresso cups for cooking and serving as canapés
. . . . . .
Cook the spinach in a pot of boiling water for 20 seconds, then
quickly run under cold water to blanch it. Divide the spinach
equally between the 8 Espresso cups.
Mix the cheese and cream together (holding back a little of the
parmesan) and cook in a saucepan over a low heat to make a
thick sauce, stirring continuously. Divide this mixture equally
between the 8 cups. There should be approx. ½” of sauce.
Place a layer of smoked salmon to cover the cheese sauce.
Crack the Quails Eggs and pour one into each cup. Season with a
little salt & pepper.
Place in a preheated oven at 140°C for 12 minutes.
When the egg has just gone white (yolk should still be runny),
sprinkle a little parmesan on top and place under a grill to melt
the parmesan, then serve.