Whether she is reading her favorite book on her vast, private property or flying off with her dogs to an exotic island, Oprah Winfrey is one of the few people on this planet that has mastered the art of living their best life. Perhaps this is why we decided to present to you Oprah Winfrey’s quail eggs breakfast recipe this week.
When she is not busy hosting special guests to connect over savory delights with, Oprah is living an incredibly healthy life, eating breakfast cooked by her personal chef – chef Eduardo Chavez. Before we get into the delicious breakfast recipe with a really nice spicy kick, let’s talk a little about Oprah Winfrey.
Oprah Winfrey is an American media executive, talk show host, television producer, actress and philanthropist. She became known worldwide through her talk show, The Oprah Winfrey Show which became the highest-rated TV program of its kind. It also ran for 25 years. Know as the “Queen of all Media”, Oprah is the richest African American person of the 20th century.
Back to our delicious breakfast recipe, this time, our celebrity recipe focuses on a spicy breakfast recipe made with quail eggs. Originally, the recipe called for chicken eggs. However, here we are very passionate about healthier eating, so we swapped the chicken eggs for the super-delicious quail eggs.
HOW TO MAKE OPRAH WINFREY’S QUAIL EGGS BREAKFAST RECIPE
An Amazing Quail Eggs Breakfast Recipe From Oprah Winfrey
Fancy, daring aromas make Oprah Winfrey's quail eggs breakfast recipe into an a-la-carte gastronomic experience. Take your time, you'll love the end result!
Keywords: Oprah Winfrey's quail eggs breakfast recipe, Oprah's breakfast recipe
Recipe Yield: 3 servings
Calories: approx. 250 kcal/serving
Preparation Time: PT0H10M
Cooking Time: PT0H20M
Total Time: PT0H30M
- 2 slices turkey bacon
- 8 fresh peas, shelled
- 12 quail eggs
- 1 garlic clove, cut into 3 pieces
- 4 ounces baby shiitake mushrooms, sliced
- 2 asparagus spears, cut on a diagonal into 1" pieces
- Kosher salt
- ground black pepper
- 1 green onion, cut on a diagonal into 1" pieces (white part only)
- 6 snow peas, each cut into 3 pieces
- 4 (¼") slices from 1 Fresno or jalapeño chile
- 1 tsp. white vinegar
- 4 ounces frisée, torn into bite-size pieces
- 1 tsp. olive oil
- 4 ounces baby spinach
- 4 basil leaves, torn in half
- 1 ounce shaved pecorino or Parmesan cheese
- 4 mint leaves
- truffle zest