Baked Quails Eggs with Smoked Salmon

Recipe by Mat Follas for Posh Birds

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

Equipment
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.